Place the suckling pig saddle with the rind down in a roasting pan and fill with 100 ml of water so that only the rind is in the water. Boil rind for approx. 10 minutes, remove and cover with a cloth and let rest for 30 - 45 minutes.
Rub quinces with a soft cloth and then wash in hot water.
Preheat the oven to 175 ° C top / bottom heat. Cut the rind into a diamond shape with a sharp knife or a cutter and lard it with the cloves. Place the back in a roasting pan and fry with 300 ml apple cider in the oven on the lowest rack for 1.5 hours, gradually adding the remaining cider and the stock.
Halve the quince and remove the core with a ball cutter. Cut out the stalk. If necessary, cut the quinces a little straight at the bottom so that they stand better in the roaster. Quarter the apple and remove the core. Spread 75 g butter in the quince recess. Peel the orange peel thinly with a peeler. Add the quince and apple quarters to the meat 40 minutes before the end of the cooking time. Add the bay leaves and orange peel to the stock and pour in the apple cider vinegar.
Wash, peel and cut the horseradish into very thin slices. Boil the horseradish slices in boiling water for 1 - 2 minutes until almost soft, remove and drain well.
Mix the brown sugar, quince jelly and mustard powder with a little cayenne pepper and melt over a mild heat. After 1.5 hours of cooking, increase the heat to 220 ° C. Brush the rind with the sugar-mustard mixture and bake the crust for approx. 15 minutes until crispy, possibly switch on the grill. Make sure the crust doesn`t get too dark.
Melt the sugar in a pan until golden yellow, add the rest of the butter, then the horseradish slices and let caramelize for 1 - 2 minutes while turning.
Pass the bratsud through a sieve and bring to the boil. Bind with cornstarch that has been dissolved in a little cold water. Spread the horseradish slices on the quince.
This goes well with mashed potatoes or potato biscuits.
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