Suckling Pig Roll Roast

Rating: 3.1667 / 5.00 (6 Votes)

Total time: 45 min

Servings: 6.0 (servings)



Mediterranean feast: suckling pig back stuffed with herbs and Italian bacon, served with delicate artichoke puree, two kinds of vegetables and a super sauce 1. Remove suckling pig back with the attached rib meat close to the bones. Cover meat with foil and leave to cool.

Chop bones very finely.

2.200 g onions with peel cut off. Clean carrots and celery, cut into 3 cm pieces. Heat 4 tbsp oil in a large roasting pan, roast veal and suckling pig bones in it for 20 min over medium heat. Add vegetables, roast for 10 min.

Mix in paradeis pulp, extinguish with 250 ml red wine and cook completely.

Pour another 250 ml of red wine, cook completely one more time. Add peppercorns, juniper, bay leaf and 2 sprigs of rosemary, fill with 3 liters of cold water. Bring to a boil, reduce temperature and simmer stock just above boiling point for 2-2/2 hours to 1, 5 liters, skimming off any rising turbidity with a skimmer from time to time.

In the meantime, cut the pork rind off the back of the suckling pig very thinly, except for a 2 cm wide strip directly on the back, without cutting into the meat. Cut off separated pork rind and add to the stock form.

5. place meat on fat side, score on back tenderloin to make a piece of meat about 20 cm wide and 30 cm long.

6. chop parsley and 10 sage leaves. Chop 1 clove of garlic. Add parsley and

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