Suckling pig rolled roast in the style of VolkersKüche

Ingredients for 4 servings:

• 1.3 kg pork roast from suckling pig
• 2 large onions
• 3 cloves garlic
• 200 ml red wine
• 200 ml meat broth
• 1 stalk(s) leek
• 1 large bell pepper(s), red
• 1 juniper berry(s), crushed
• 1 jar chanterelles
• 200 g cream cheese
• e.g. salt and pepper
• Allspice
• Rock sugar or cane sugar, brown
• e.g. marjoram, rosemary and thyme, these herbs taste particularly good fresh
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Add oil and freshly crushed garlic cloves to a roasting pan and sear the meat well on all sides. Add the onions, cut into eighths, and the leek, then add the finely chopped bell pepper and sear everything briefly. Deglaze with the stock and red wine and stir in a crushed juniper berry. Sprinkle the meat with salt, pepper, and allspice, along with marjoram, rosemary, and thyme. Then braise in the oven with the lid closed at 160°C (convection oven) for about 1.5 hours. Then remove the lid, turn the meat over, and sprinkle with the spices again. Roast for another hour at 200°C (400°F), basting occasionally with the meat juices. For an even nicer, darker color, add the grill for a quarter of an hour. Remove the roasting pan from the oven and place it on the hot stovetop. Remove the meat and keep it warm. Purée the gently simmering meat juices with the vegetables, add a level teaspoon of brown sugar, stir in the cream cheese, fold in the chanterelle mushrooms, and season the sauce again. Slice the meat and serve with the sauce. I served it with parsley potatoes, peas, carrots, and the rest of the leek. Delicious.