Suckling Pig Leg Meat with Vegetables and Jerusalem Artichoke

For the suckling pig leg meat with vegetables and Jerusalem artichokes put the meat with the ingredients of the marinade in a suitable bowl and put in the refrigerator for 3-4 days.

In between, turn over again and again. Then remove the meat and rub dry. Collect the solid parts of the marinade in a sieve. Put the stock aside.

Sear the meat in hot oil in a roasting pan and deglaze with the stock. Cook with a lid on the stove (220 °C bottom heat or 190 °C convection oven) for about 120 minutes.

Turn every 30 minutes. Half an hour before the end of the cooking time, add the vegetables and herbs from the marinade. Now remove the meat and keep warm. Keep the vegetables warm as well.

Bring the strained roast stock to the boil and season. To thicken the sauce, boil the finely grated potatoes for 5 minutes.

Place the Jerusalem artichoke tubers in boiling salted water for 3 minutes, then quench in iced water. Then peel and slice the Jerusalem artichoke tubers. Fry in oil in a frying pan, add bacon and diced onion and fry for another 10 minutes over medium heat. Season with salt and pepper.

Place two slices of meat in the center of the plate and nap with the sauce. Surround each with a half circle of vegetables and roasted Jerusalem artichokes. Serve the suckling pig leg meat with vegetables and Jerusalem artichokes.

Preparation Tip:

The suckling pig leg meat with vegetables and Jerusalem artichokes can also be served with any other vegetables.

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