Suckling pig back with beer sauce and pretzel dumplings

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the roast, cut the rind into a diamond shape. Season roast with salt and pepper and place on a grid over the fat pan of the oven. Cut five onions into quarters and spread them on the fat pan.

2. 2

   Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for two hours. After one hour, sprinkle a little beer and 100 millilitres of lightly salted water every 15 minutes.

3. 3

   If the rind is not yet crispy enough, briefly switch on the grill. Boil milk for the dumplings. Cut the pretzel into small cubes. Peel and finely dice two onions. Mix both, pour hot milk over them and let them stand for an hour.

4. 4

   Then season with salt, pepper and nutmeg and knead in the eggs. Shape eight dumplings from it. Bring plenty of salt water to the boil. Slide in the dumplings and let them simmer at low heat for twelve to minutes.

5. 5

   Clean the savoy cabbage, quarter it and cut it up to the stalk. Wash the cabbage and drain well. Peel and finely dice an onion. Melt butter. Cook the onion and savoy cabbage in it over medium heat for twelve minutes.

6. 6

   Season with salt and pepper, add cream and continue cooking for another two to three minutes. For the sauce, pour the gravy through a sieve. Cook for two minutes in a small saucepan until bubbly and season again.

7. 7

   Remove meat with the crust from the bone. Arrange meat, vegetables, dumplings and sauce on plates. Sprinkle with parsley.

Nutrition Facts

KCAL
900 kcal

CARBS
48 g

FATS
35 g

PROTEINS
87 g