Suckling pig back with braised vegetables and coleslaw

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut 1 onion into fine rings. Heat the oil and sauté the onion rings briefly. Add stock and vinegar, season with salt, pepper and sugar. Bring to the boil and remove from the heat. Clean and quarter the cabbage and cut it into fine strips, except for the stalk. Clean, wash and cut spring onions into rings. Peel, wash and cut 1 carrot into strips. Put cabbage, carrot strips and spring onions in a large bowl. Pour stock over it and knead well. Let the salad steep for at least 1 hour

2. 2

   Wash meat, dab dry, cut rind into rhombuses. Season with salt and pepper. Cook in a roaster or the fat pan of the oven in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 hour. Peel 3 onions. Peel and wash 300 g carrots. Chop both roughly. Wash the herbs and shake dry. After 15 minutes add onions, carrots, herbs and 250 ml beer to the fat pan. Possibly add another 50 ml beer. Switch on the grill 5-10 minutes before the end of cooking time. Remove meat from the oven, wrap in aluminium foil and leave to rest for 10 minutes. Cut meat from the bone and slice. Arrange meat and vegetables with salad on a plate

3. 3

   10 minutes waiting time

Nutrition Facts

KCAL
730 kcal

CARBS
13 g

FATS
37 g

PROTEINS
72 g