Asian roast suckling pig with fiery creamed pointed cabbage

Bill Macdonald
very easy
4 3
The secret of a nice crispy crust? Carve the rind several times and brush it with salted water several times during frying
120 mins
120 mins


Servings: 6
  • 4 Onions
  • 2 Garlic cloves
  • 1 piece (à ca. 3 cm) Ginger
  • 1 Lime
  • 3 TSP Asia wok spice preparation (e.g. by Fuchs)
  • 2 TABLESPOONS demerara sugar
  • 7-10 Tbsp salt, pepper
  • 2 kg Back of suckling pig (boneless, with rind; order in advance from the butcher)
  • 7-10 Tbsp Oil
  • 1 large pointed cabbage (approx. 1 kg)
  • 1 TABLESPOON Butter
  • 200 g Whipped cream
  • 2-3 TEASPOONS Sambal Oelek
  • 350 g Scented rice (e.g. jasmine rice)
  • 8 Stem/s Coriander
  • 7-10 Tbsp Aluminium foil


  1. 1

    For the spice paste peel onions, dice 3 finely and grate 1 onion finely. Peel and grate garlic and ginger. Mix the grated onion with garlic, ginger, lime juice, 3 tbsp. oil, spice preparation and sugar. Season with salt and pepper.

  2. 2

    For the roast, rinse the meat and pat dry. Carve the rind close together. Spread half of the seasoning paste on the meat side (TIP: do not brush everything! Spice paste only on the side of the meat that will later be at the bottom so that it does not burn when roasting). Place the roast with the meat side on a fat pan coated with oil. Roast in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for approx. 1 1⁄4 hours. Increase the oven temperature (electric oven: 230 °C/recirculating air: 210 °C/gas: see manufacturer) and roast for a further 25 minutes until crispy, coating the rind several times with slightly salted water.

  3. 3

    For the side dishes, clean and wash the cabbage and cut it into strips from the stalk. Heat 1 tablespoon of oil and butter in a large saucepan. Sauté diced onions until translucent. Add the cabbage and steam for about 8 minutes. Deglaze with cream, bring to the boil and simmer covered for about 3 minutes. Season to taste with Sambal Oelek and salt. Cook rice in boiling salted water according to package instructions.

  4. 4

    Wash the coriander, remove the leaves. Wrap the roast in aluminium foil and let it rest for a while. Stir the coriander into the rice. Arrange everything. Add the rest of the spice paste.

Nutrition Facts

780 kcal
43 g
41 g
55 g