Mix the stuffing ingredients together and bind with the eggs.
Preheat oven to 120°C.
Remove the suckling pig from fridge approximately 1 hour prior to cooking. Cover and set aside in a cool place to bring to room temperature.
Fill the cavity with the crab stuffing and close the cavity by “sewing” with butchers twine to close and encase the filling.
Drizzle oil over meat, rubbing it in, and cover skin generously with salt, rubbing it in thoroughly, there is n need to score the skin of a suckling pig.
Place the suckling pig, sitting on its back legs, on a wire rack over a large oven tray.
Place on the middle shelf of the oven and roast for 30 minutes, then increase temperature to 160°C and roast for a further 3 ½ hours or until the meat comes away easily from the bone on the back leg or shoulder.
Increase the temperature to 230°C and cook for 30 minutes or until skin is crisp and crackly.
Place pork on a chopping board and, using a cleaver, cut into large pieces and arrange on a serving platter.