John Myers
Roast Roast from Suckling Pig
The perfect roast roast from suckling pig recipe with a picture and simple step-by-step instructions.
- 1 approx. 800 g Roast roast suckling pig
- 1 tablespoon Mustard extra hot
- 1 teaspoon Caraway seed
- 1 teaspoon Seasoned pepper
- 1 teaspoon Steak seasoning
- 2 Onions, cut into wedges
- 500 ml Light beer
- Mixed cornstarch
- Rinse the roast, pat dry and brush with the mustard, then sprinkle evenly with caraway seeds, pepper and steak seasoning. Preheat the oven to 220 degrees using an ovenproof dish.
- Heat the clarified butter in a pan. if bubbles immediately form on a wooden spoon held in it, it is at the ideal temperature. In this heated fat, fry the roll roast all around until golden brown. Let the onions simmer on the side and, when the meat is appetizingly brown, transfer it to the oven dish.
- Let the onions fry a little longer, then deglaze with some of the beer. Simmer the roasting set in the pan with a little beer and then pour everything into the oven pan with the roast. Cook the roast for about 60 minutes, dousing it with a little beer over and over again, this results in a particularly delicious sauce and the crust of the roast becomes wonderfully crispy!
- Keep the roast warm in the switched off stove until the sauce is ready. To do this, pour the roasting set into a small saucepan, puree with the hand blender, if necessary stir with a little mixed cornstarch to a lightly thickened sauce, season to taste and serve with the sliced meat.
- I offered spaetzle and buttered rosebuds with this fine dish … we liked it very much. I especially love the crispy crust when frying and you can see it very clearly in picture no.9.
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