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12 gozotoday | FRIDAY • 13 SEPTEMBER 2024 FOOD The Inland Sea, also known as Dwejra, is a lagoon of seawater on the island of Gozo linked to the Mediterranean Sea through an opening formed by a narrow natural arch. It was probably formed where a geological fault in the limestone had created a sea cave and the roof then collapsed. The bottom of the lagoon is also mostly pebbles and rocks and is fairly shallow. Exiting through the tunnel towards open sea, the floor drops away in a series of shelves to a depth of up to 35 metres on the outside. It is reported that Jacques Cousteau said the Inland Sea was among his top ten dives. Did you know? JSL Properties is a property development company focusing on delivering high-quality property projects in Gozo, ensuring exceptional craftsmanship and attention to detail. We are committed to providing affordable and stylish living solutions that cater to diverse needs and preferences. +356 99486960 Ingredients • 1 small suckling pig (10 to 12 kg) • Dijon mustard (thin layer) • Honey or fructose (inexpensive) • 3-4 oranges (squeezed, with some left in the dish) • Cold water (to cover half the pig) • 2 star anise • Salt (regular and rock salt) • Pepper • Optional: Ingredients for thickening the gravy (e.g., flour or cornstarch) Method • Small suckling pig around 10 to 12 kg is the ideal size. • I prefer to split in 2 longwise from head to bottom so it's easier to marinade . • Spread a thiny layer of Dijon Mustard, add some honey or fructose • Squeeze 3 to 4 oranges by hand and leave the rest of oranges in dish too. • Rub the mix around the pig and place in the fridge for at least 12 to 24 hours. • Before cooking add cold water until half of the pig is covered, so it doesn't get dry while cooking . • Add 2 star anise for flavour, salt and pepper. Cover with baking paper first and place lid, or cover with aluminium foil . • Preferably cook in a wood burning oven around 280 ° for at least 7 hours. • When it's nearly ready !! uncover the dish, add bit more rock salt on skin so you get a crackling • Collect the juice that is left in a pot and thicken to have a nice creamy gravy. Suckling Pig Recipe by Philip Spiteri, Chef Patron of Ta' Philip Restaurant in Għajnsielem, Gozo