Suckling pig back

Name: Suckling pig back
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 3 Onions; 3 Carrots; 1 1/2 TABLESPOONS Caraway seeds; 1 TABLESPOON Salt; 1 TABLESPOON Pepper; 1 (approx. 3.4 kg, approx. 33 cm long, 15 cm wide) Suckling pig back; 1 (0,5 l) Bottle of wheat beer "crystal clear; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

3 Onions
3 Carrots
1 1/2 TABLESPOONS Caraway seeds
1 TABLESPOON Salt
1 TABLESPOON Pepper
1 (approx. 3.4 kg, approx. 33 cm long, 15 cm wide) Suckling pig back
1 (0,5 l) Bottle of wheat beer "crystal clear
7-10 Tbsp Parsley

Directions

1
Onions peel and cut into slices. Peel, wash and cut carrots into large pieces. Chop caraway roughly. Mix salt, ##cumin## and pepper. Wash meat, dab dry. Cut lengthwise on the bone, then crosswise at a distance of 1 1/2-2 cm and rub all around with ##spice##mix. Place on a fat pan of the oven. Spread ##onions## and carrots around it. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 3/4 hours. After about 1 hour of frying time, deglaze the roast with beer. Turn the oven on about 30 minutes before the end of the cooking time (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and finish roasting. Remove from the oven, remove meat from the bone, cut open and arrange on a plate garnished with parsley. Add the roast stock in a small bowl. Mustard tastes good with it
2
With 10 people:
3
Info: The bone from the back weighs about 750 g