Marinated Leg Of Suckling Pig
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg suckling pig leg
- salt
- 100 g onion (s) (pearl onions)
- 60 g celery
- 80 g carrot (s)
- 60 g parsley root
For the marinade:
- 2 chilli pepper (s), red
- 2 cloves garlic
- 3 tablespoon soy sauce
- 1 lime (s), the juice
- 1 teaspoon honey (blossom honey)
- 6 tablespoon oil
- salt
- Pepper, freshly ground
- 2 tablespoon parsley, chopped
- 2 tablespoons oil, for the mold
Print Recipe
Pin Recipe Instructions
- Pre-cook the leg for 15 minutes over medium heat in heavily salted, boiling water. Take out, drain and cut into the rind lozenges.
- For the marinade, finely dice the chilli peppers (without seeds). Finely chop the garlic cloves and mix with the chilli, soy sauce, lime juice and blossom honey. Stir in the oil, season with salt, pepper and stir in the parsley.
- Cover the leg with the marinade. Peel the pearl onions, celery, carrots and parsley root and cut into pieces.
- Heat the oil in an ovenproof dish and fry the vegetables in it. Place the prepared leg on top and roast for 45-50 minutes at 180 ° C in the preheated oven, brushing several times with the remaining marinade.
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