Summary

Ingredients

• 2.3 kg suckling pig - boneless leg with rind
• 2 cloves garlic)
• 2 cl cognac or brandy
• 150 ml white wine, drier
• salt and pepper
• 2 tablespoon olive oil
• 1 bulb garlic
• 2 onions)
• 3 bunch fresh thyme
• 3 stalk / s rosemary, fresh

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Instructions

1. Preheat the oven to 160 ° C top / bottom heat.
2. Peel the 2 cloves of garlic and cut into small pieces. Peel the onions and cut in half crosswise. Halve the whole garlic bulb crosswise. Wash the thyme and rosemary and pat dry.
3. Mix the white wine with the cognac / brandy.
4. Wash the leg and pat dry. Cut the rind into a diamond shape with a sharp knife. Then rub with salt and pepper.
5. Heat the oil in a roasting pan. Fry the leg well. This takes about 5 minutes per side. Then take the meat out of the roaster. Line the bottom of the roaster with thyme and place the meat on top. Pour the wine, place the rosemary, the garlic bulb and the onion halves around the meat. Spread the chopped garlic (from the 2 cloves) on top of the rind.
6. Put the lid on the roasting pan and put it in the hot oven. Bottom shelf.
7. The whole thing is now stewed for 3 hours. Doused with a little white wine every hour.
8. Remove the lid after 3 hours. Place the meat in a rack (or take the herbs and vegetables out of the roasting pan) and switch on the fan grill to 220 ° C or higher, and grill over the leg for about 10 minutes.
9. Then let the meat rest briefly and cut it open with an electric knife.
10. The sauce can now be thickened, or, depending on the side dish, you can simply pour it over it.
11. Onions and garlic bulbs are served with it.
12. In addition: baked baked potatoes french. Kind, baguette