Roast Suckling Pig with Rind from Oven, Cooked in Beer À La Ursula1950
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs 15 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg pork (sapniferous roast), with rind
- some butter
- some oil
- 4 large onion (s), peeled and cut into large pieces
- 2 clove (s) garlic, peeled and cut into fine cubes
- 2 tomato (s), peeled, pitted, cut into large cubes
- some soup vegetables, dried
- salt and pepper
- some ground rosemary
- 1 bottle beer (Pils or Schwarzbier)
- some sweet cream
- some flour
- some water
Print Recipe
Pin Recipe Instructions
- Season the roast suckling pig with salt, pepper and rosemary powder. Heat the butter and oil in a roasting pan and fry the roast suckling pig on all sides. Add onions, garlic, tomatoes and the dried soup vegetables while frying.
- When the roast is browned on all sides, pour on the beer. Preheat the oven to 200 ° C and pour the contents of the pot into an ovenproof casserole dish. Fry in the oven for about 2 hours. Then take it out of the oven and cut open the roast.
- For the sauce, mix the flour with the water. Puree the onions and the other ingredients, pour on the cream and thicken with the flour mixture. If you wish, you can leave the sauce vegetables whole.
- It goes well with dumplings and sauerkraut or red cabbage, boiled potatoes and coleslaw or mixed salad.
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