Roast Suckling Pig
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 3 hrs |
| Total Time | 7 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 roast roasts from the suckling pig, in a net (approx. kg)
- 4 large carrot (s)
- 1 leek stick (s)
- 1 ½ teaspoon, heaped thyme
- 1 ½ teaspoon, heaped rosemary
- 1 ½ teaspoon, heaped sesame seeds
- 1 ½ bottles beer, dark
- 1 ½ liter broth made from marrowbones, homemade
- Mustard, medium hot
- salt and pepper
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Wash the meat and rub it really dry. Salt, pepper and rub a thin layer of mustard. Sear the roast on all sides.
- Roughly chop the carrots and leek. First deglaze the meat with half a bottle of dark beer and briefly bring to the boil for about 1 minute.
- Add the remaining spices and ingredients and pour in the broth. Season to taste with salt and pepper. Cover the stove with a lid and simmer for about 2 - 2.5 hours.
- Let the meat rest in the stock for about 3 hours or longer so that the roast takes on the taste of the sauce. Pour the sauce through a sieve and bind with a sauce thickener. Brussels sprouts and potatoes go well with this.
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