Lime Suckling Pig with Rosemary Potatoes from Wood-fired Oven and Red Pepper Salad

Lime suckling pig

1. Place the pig either whole or in pieces in a pan. Season well with salt and pepper and lemon juice. Cut the lemon into slices and place between the meat pieces. Now place the meat parts in the pan with the skin side up and rub the skin with olive oil. Braise in the oven at 180 degrees for about 2.5 hours.
2. When the meat is cooked through and soft, spray the skin with beer and briefly put it in the oven again. This gives you a beautiful crust.

Rosemary Potatoes

1. Do not peel the potatoes (brush if necessary, otherwise just wash), pat dry, cut lengthways. Put in a roaster. Pluck the rosemary needles from the branches and chop finely. Add salt, pepper and the cut garlic cloves to the potatoes. Mix with olive oil and bake for about 40 minutes in the oven at 180 degrees top and bottom heat.

Bell pepper salsa

1. Heat the olive oil in a saucepan, fry the chopped onion. Cut the peppers into small pieces and roast them briefly. Sweat the tomato paste quickly and add the sliced ​​tomato. Pour water on. Add the remaining ingredients, except for the cream, and simmer the peppers over a low heat. Puree in the blender and briefly mix again with the cream and season to taste.