Roasted Suckling Pig with Mushroom Stew

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Roasted Pig:

2 tablespoons/30ml sea salt

1 tablespoon/15ml peppercorns

6 sprigs fresh rosemary, minced

4 cloves garlic, peeled

4 sprigs fresh thyme, leaves minced

1/4 cup/60ml olive oil

One 8-pound/4.2 kg suckling pig, cut into pieces

4 shallots, halved

2 heads garlic, halved horizontally

Rapini:

1 pound/450g rapini, blanched

3 tablespoons/45ml butter 

Salt and freshly ground black pepper

Mushroom Stew, recipe follows, for serving

Mushroom Stew:

2 cups/500ml dried mushrooms

Olive oil, for the pan

1 shallot, chopped

2 pounds/1kg button mushrooms, halved

2 cloves garlic, minced

2 tablespoons/30ml ketchup

Salt and freshly ground black pepper

1 bunch fresh parsley, chopped

Shaved Pecorino cheese, for garnish