Roast suckling pig with Bavarian cabbage

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Onions peel and cut into slices. Clean and wash the soup vegetables and cut them into large pieces. Put into a large roasting pan

2. 2

   For the marinade, mix mustard, paprika, salt, pepper and 100 ml beer. Wash the meat and dab dry. Rub meat pieces all around with the marinade. Then tie each piece of meat with kitchen thread to a round roast. Place the vegetables in the roaster and pour on 250 ml beer

3. 3

   Cover and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 3/4 hours. Then deglaze with stock, turn up the oven temperature (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) and roast for another 30-40 minutes.

4. 4

   Take the roaster out of the oven, lift out the meat and keep it warm. Pour frying stock through a sieve into a pot. Stir starch and 4-5 tablespoons of water until smooth. Bring the stock to the boil, stir in the mixed starch, bring to the boil again and simmer for about 1 minute. Season to taste with salt, pepper and sugar

5. 5

   Cut the roast, arrange on a board and add the sauce

6. 6

   With 10 people:

Nutrition Facts

KCAL
510 kcal

CARBS
12 g

FATS
9 g

PROTEINS
90 g