Roasted Suckling Pig with Mushroom Stew

Name: Roasted Suckling Pig with Mushroom Stew
Ingredients: 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; 1 pound/450g rapini, blanched; 3 tablespoons/45ml butter; Salt and freshly ground black pepper; Mushroom Stew, recipe follows, for serving; 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; 1 bunch fresh parsley, chopped; Shaved Pecorino cheese, for garnish