Crispy roast suckling pig
easy
210 mins
210 mins
Ingredients
- 5 Onions
- 5 Carrots
- 7-10 Tbsp salt and pepper
- 3 TABLESPOONS dried marjoram
- 4-5 Tbsp Oil
- 2.2 - 2.5 kg Leg of suckling pig (boneless)
- 2.5 kg suckling pig back (detached from bone; bone
- 7-10 Tbsp to take with you)
- 150 ml dry white wine
- 7-10 Tbsp Marjoram
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Peel onions and carrots, wash carrots. Cut everything into coarse pieces and spread them on the fat pan of the oven. Mix 3 tsp salt, 2-3 tsp pepper, marjoram and oil. Wash the meat, dab dry.
- 2
Rind of the leg diamond-shaped, those of the back cut crosswise in approx. 1 cm distance.
- 3
Rub meat, except for the rind, with seasoning oil. Put the back back on the bone. Tie at the ends and in the middle with kitchen string. Place the meat close together on the vegetables.
- 4
Roast in a hot oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 1 hour. Then add wine and 150 ml water. Roast at the same temperature for another 1 1/4 hours. Turn the oven up to 225°C (convection oven: 200°C/gas: level 4) and roast for another 20-30 minutes until crispy.
- 5
Take the meat out, let it rest for a short time and cut it open. If you like sauce, sieve the stock and let it boil down a little. Season to taste. Arrange everything, garnish with marjoram and add the sauce.
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