Roast suckling pig with wheat beer sauce

Name: Roast suckling pig with wheat beer sauce
Cook time: 3 h
Total time: 3 h
Yield: 9
Ingredients: 1 collar Soup Greens; 3 medium-sized onions; 2 Roast suckling pig (from the leg, boneless; à approx. 1.8 kg; if necessary, order in advance from the butcher); 250 ml sweet mustard; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 350 ml Wheat beer; 2 TEASPOONS Broth; 1-2 TABLESPOONS Cornstarch; 7-10 Tbsp Kitchen yarn

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 9

1 collar Soup Greens
3 medium-sized onions
2 Roast suckling pig (from the leg, boneless; à approx. 1.8 kg; if necessary, order in advance from the butcher)
250 ml sweet mustard
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
350 ml Wheat beer
2 TEASPOONS Broth
1-2 TABLESPOONS Cornstarch
7-10 Tbsp Kitchen yarn

Directions

1
Soup greens and onions clean or peel, wash and chop. Distribute in a large roaster (with lid).
2
Wash the meat, dab dry and tie into shape with kitchen string. Mix mustard, 4 tsp paprika, 2 tsp salt, 1-2 tsp pepper and 100 ml beer. Coat the roast all around with it. Put it on the vegetables and pour the rest of the beer.
3
Covered in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) and roast for approx. 1 3⁄4 hours. Then dissolve stock in 1⁄2 l hot water and pour onto the meat. Increase temperature to 200 °C (fan oven: 175 °C/gas: level 3) and roast open for another 30-40 minutes.
4
Remove meat and keep warm. Sieve the roast stock, bring to the boil. Mix starch with 4-5 tablespoons of water and thicken the stock. Season sauce with salt, pepper and 1 pinch of sugar. Arrange everything.