Suckling pig – rolled roast with ratatouille

Ingredients for 4 servings:

• 1 ¼ suckling pig – rolled roast (boneless leg)
• 1 eggplant(s)
• 1 zucchini
• 2 carrots
• 2 large onions, butcher’s onions (sweet)
• 5 garlic cloves
• 3 bell peppers, red, green, yellow
• 4 large tomatoes
• 3 potatoes
• 3 carnations
• 4 juniper berries
• 15 peppercorns
• Sea salt
• Rosemary, fresh
• 4 bay leaves
• 5 dl olive oil, good
• 2 tbsp honey
• 4 tbsp beer
• 2 ½ dl tomato juice or pureed tomatoes from the can
• Thyme, fresh

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Place a large pot of well-salted water on the boil, add 2 bay leaves, the peppercorns, juniper berries, and cloves, and bring to a boil. Cook the rolled roast for about 10 minutes, remove and let dry. Discard the cooking water. Carefully score diamond-shaped cuts in the rind of the rolled roast below the strings. Preheat the oven to 150 degrees Celsius. Rub the rolled roast with olive oil, season well with sea salt and pepper, and place in the oven. Leave in the oven for 1.5 hours. Meanwhile, cut the peppers into diamond-shaped pieces, deseed the tomatoes, and dice them. Cut the zucchini and eggplant (also unpeeled) into approximately 2 cm cubes. Peel the carrots, quarter them lengthwise, and finely slice them. Peel the potatoes and cut them into approximately 2 cm pieces. Roughly chop the garlic and onions. Place everything in a baking dish, toss with plenty of olive oil, and season with pepper and sea salt (just enough). Add the thyme, rosemary, and the remaining bay leaf. One hour after roasting, return it to the oven. After 1.5 hours, mix the honey with the beer and a little water, bring to a boil, and brush over the roast. Now reduce the heat to 250 degrees Celsius. Caution: The honey glaze must not turn black, or it will become bitter. Now add the tomato juice to the ratatouille and mix. Brush the roast with the honey glaze every few minutes for half an hour. After 2 hours, everything is ready.