Crispy suckling pig leg

Ingredients for 6 servings:

• 3 kg suckling pig leg
• 1 bunch of soup greens, chopped
• 1 large onion(s), diced
• 2 garlic cloves, finely diced
• 1 tbsp mustard
• 2 tsp salt
• 1 tsp pepper
• 750 ml vegetable stock
• 2 tbsp cornstarch

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 10 minutes

Rinse the suckling pig leg with cold water and dry with a paper towel. Place it on a board and, using a sharp knife (I use a bread knife), make diamond-shaped cuts all the way around the rind. Do not cut into the meat! Season with salt, pepper, and rub the finely diced garlic cloves into the leg, seasoning the non-rind side particularly intensively and using the mustard only on the meat side. Cover the suckling pig leg and let it soak overnight in a container with the entire rind side down in cold water. The next day, before cooking, preheat the oven to 175°C (top/bottom heat). Place the soup vegetables and onion in a tall container, place the suckling pig leg (rub the rind thoroughly with salt again) meat-side down on the bed of vegetables, and roast in the oven for about 30 minutes. After about 30 minutes, add half of the vegetable stock and braise the leg in the oven for about 60 minutes, then baste it with stock and rendered cooking fat every 45 minutes. Finally, set the oven to 200°C with the grill function and let the rind pop open a little, watching closely, then let it rest in the oven. Drain the liquid from the roasting pan into a saucepan, add more water/stock if necessary, and thicken with cornstarch. Season to taste, and serve with the roast. We serve it with white cabbage salad with bacon and potatoes.