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Roast suckling pig



Asia meets Bavaria: roast potatoes with caraway seeds and beet plums with hoisin sauce.

Ready in
3 hours plus overnight cooling time

Difficulty
medium

This recipe is
Alcohol, Good to prepare, Main course, Roast, Baking, Frying, Vegetables, Spices, Herbs, Pork
Per serving

Energy: 650 kcal, carbohydrates: 3 g, protein: 50 g, fat: 46 g

ingredients

1 Roast suckling pig (belly with back fillet; approx. 2 kg, pre-order from the butcher)

salt, pepper

6 Branches of rosemary

2 Tl chili flakes

4 El mustard (grainy)

8 Slices of bacon (streaky)

120 g onions

2 Garlic cloves

1 Carrot (approx. 80 g)

1 Parsley root (approx. 60 g)

3 El oil

1 Tl Aniseed

100 ml white wine (dry)

1 Bay leaf

300 ml poultry stock

2 El cornstarch


Preparation

 
1- Place the rolled roast on the work surface with the rind side up, scratch the rind slightly diamond-shaped with a sharp knife, season with salt. Chill overnight.

2- The day after, preheat oven to 220°C (gas 3-4, convection oven not recommended). Push a baking tray with water into the second rail from below, slide the grill rack onto the rail above. Pluck rosemary needles and cut them finely. Put the rolled roast on the rind, season inside well with salt, pepper and chili flakes. Spread with mustard. Lay the bacon slices close together on top. Roll the roast so that the rind is not rolled up. Tie up tightly with kitchen string.


3- Put the rolled roast on the grill and cook for 2 hours. After 1:30 hours, remove the tray with the water. Dissolve the gravy with a brush (makes approx. 150 ml) and use for the sauce.

4- For the sauce, finely dice onions and garlic. Clean, peel and finely dice carrots and parsley root. Heat oil in a pot and fry onions for 4-5 minutes at medium to high heat until dark brown. Add aniseed, carrots and parsley root and continue cooking for 5 minutes. Add garlic briefly. Deglaze with wine and boil down strongly. Add bay leaf, 300 ml water and stock and cook open for 30 minutes. Pour the sauce with the gravy through a fine sieve and press strongly. Bind with the starch mixed in a little cold water.

5- Remove the rolled roast from the oven. Remove kitchen string and cut the roast into slices. Serve the sauce separately. Serve with fried potatoes and beet vegetables (see recipe: Fried potatoes and beetroot-plum vegetables).

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