John Myers
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Roast Suckling Pig Glazed with Maple Syrup on Truffle Mashed Potatoes
The perfect roast suckling pig glazed with maple syrup on truffle mashed potatoes recipe with a picture and simple step-by-step instructions.
Spice mix:
- 2 Pc. Onions
- 8 Pc. Carrots
- 500 ml Beef broth
- 4 tbsp Olive oil
- 2 tsp Pepper
- 1 tsp Marjoram
- 1 tsp Salt
- 0,5 tsp Ground caraway
- 0,5 tsp Pimento
- 0,5 tsp Chilli flakes
- 0,5 tsp Cane sugar
Glaze:
- 5 tbsp Maple syrup
- 2 tbsp Red wine vinegar
- 1 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- 0,25 tsp Cinnamon
- 0,25 tsp Nutmeg
Mashed potatoes:
- 1 kh Potatoes
- 2 dl Milk
- Truffle oil
- Preheat the oven to 200 degrees. Wash the roast and dry it well. Mix all the ingredients for the spice mixture and rub the roast with it. Peel and roughly dice the onions. Roast the roast (with the rind facing up) together with the onions in a roaster for about 30 minutes on the middle shelf in the oven.
- In the meantime, peel the carrots and cut them into large pieces. Mix all ingredients for the glaze. Reduce the oven temperature to 180 degrees. Spread the carrots around the roast and pour on the beef stock. Braise the meat for 1 to 1.5 hours, pouring gravy over it every 10 minutes. Brush the meat with the glaze every 5 minutes for the last half hour. For a crispy crust, switch on the grill function for the last 10 minutes. Take the roast out of the oven and wrap it in aluminum foil and let it rest for 10 minutes.
- For the sauce, loosen the roast set and let it through a sieve. Add a few carrots and puree everything into a sauce. The potatoes are peeled and then boiled. Then “mash” the potatoes and pour in the milk. Add the truffle oil according to personal taste.
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