Suckling Pig Leg Glazed with Honey

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 suckling pig leg (approx. 2 kg)
  • 2 onions)
  • 1 leek, (small)
  • 2 carrot (s)
  • 150 g celeriac
  • 4 clove (s)
  • 2 cloves garlic
  • salt
  • pepper
  • Paprika powder
  • Clarified butter
  • 0.5 liter ½ meat broth
  • 2 tablespoon honey (forest honey)
  • 2 tablespoon water, (hot)
  • possibly sauce thickener
Suckling Pig Leg Glazed with Honey
Suckling Pig Leg Glazed with Honey

Instructions

  1. Wash the leg of suckling pig and pat dry. Cut the rind into a diamond shape with a sharp knife and rub it with salt, pepper and paprika. Heat the clarified butter in a roasting pan and fry the leg on both sides over medium heat. Remove and fry the diced root vegetables (onions, celery, carrots, leeks, whole cloves of garlic) in the frying fat. Deglaze with the broth, add the cloves and put the leg on top. Close with a lid and roast in the oven for approx. 1 hour at approx. 180 degrees (convection). Then remove the lid and fry for another 30 minutes.
  2. In the meantime, mix the honey with the (hot) water. At the end of the cooking time, take the leg out of the roaster and place it on a grid (with a drip pan underneath) under the grill at the highest temperature (approx. 220-250 degrees) and brush the rind again and again with the honey / water mixture until the Skin is crispy.
  3. Takes about 20-30 minutes (be careful not to let the honey turn it too black, then it tastes bitter!).
  4. In the meantime, pour the meat stock through a sieve lined with a linen cloth and squeeze out the cloth firmly (you can also use the Lotte mill / liquor mill).
  5. If necessary, bind a little with a sauce thickener (dark) or flour butter and season with salt and pepper. Slice the leg and serve with the sauce.
  6. As a side dish we had: potato noodles tossed in butter and mixed vegetables (broccoli, cauliflower, carrots) with herb and egg hollandaise.

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