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
Kelley Price

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, caraway and pepper. Wash the 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 mixture. Place on a fat pan of the oven. Spread onions and carrots around it. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 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