Hobbit-style Roast Suckling Pig
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg suckling pig (roll roast)
- 2 carrot (s)
- 0.5 stick ½ leek
- 1 clove garlic
- 2 tablespoon clarified butter
- Salt and pepper, pepper, dried marjoram
- Marjoram, dried
- 2 stalks marjoram, fresh
- 2 stalks thyme, fresh
- 2 stalks rosemary, fresh
- 2 bay leaves, fresh
- 400 ml broth, or 200 beer and 200 broth
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Wash the roast, pat dry and rub with salt, pepper and marjoram. Peel and chop the carrots. Wash the leek and cut into coarser rings. Tie the herbs in a bouquet.
- Heat the clarified butter in a roasting pan and fry the roast on all sides. Add the vegetables and deglaze with all the liquid. Put in the bouquet of herbs and put the lid on.
- Put the roaster in the oven and cook for 2 1/2 hours.
- After 1 1/2 hours remove the lid and finish cooking uncovered.
- During the open cooking time, douse the roast with the gravy several times.
- Then take the roast out of the roaster and let it rest for 10 minutes, ideally wrapped in aluminum foil.
- Strain the farce during the resting time and prepare a sauce from it according to your own taste.
- Roasted potatoes or potato dumplings go best with this.
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