John Myers
Roast Suckling Pig with Dark Beer Sauce
The perfect roast suckling pig with dark beer sauce recipe with a picture and simple step-by-step instructions.
- 1700 g Suckling pig belly
- 1 liter Boiling water
- 1 tablespoon Oil
- 1 size Onion
- 1 Solo garlic
- 1 tablespoon Caraway seed
- 1 teaspoon Tomato paste
- 0,25 teaspoon Seasoned pepper
- 0,25 teaspoon Salt
- 300 ml Beer Guinness
- 100 ml Water
- 1 teaspoon Salt
- 1 tablespoon Mixed cornstarch
- Rinse the belly under cold water and cut into 3 parts (so that it fits in the saucepan). Put the boiling water in a saucepan (about 2 to 3 cm high) and place the meat with the rind side down.
- Cover with a lid and cook for about 15 minutes. I boiled my pieces of meat one after the other because they were too big for the pot. The pre-cooking lets the meat rise nice and thick and it will be wonderfully juicy and tender afterwards. Pre-heat the oven to 220 degrees Celsius.
- At the same time, roughly dice the onion and garlic. Heat the oil in a pan and fry the onion cubes until they get a little color; Now add the garlic, caraway seeds and tomato paste, roast everything vigorously, season with pepper and salt and then deglaze with vinegar and some of the Guinness beer.
- Mix 4,100 ml of water with a teaspoon of salt and set aside. Score the pre-cooked belly pieces with a carpet knife. The cooking water can later be used to lengthen the delicious sauce.
- Pour the contents of the pan into an oven pan, put the pieces of meat in with the scratched rind facing up and then cook in the middle of the oven for about 90 minutes. In between, pour some of the remaining beer over it or drizzle with the bratsud.
- Brush the roast with the salted water towards the end of the cooking time, this makes the rind nice and crispy. Keep the roast warm in the switched off oven until the sauce is ready.
- To do this, pour the contents of the oven pan into a small saucepan, pour in as much of the cooking stock as you need the sauce, mix everything with the hand blender and bind lightly with the mixed cornstarch.
- Cut the meat into slices and serve with the delicious sauce. I added sauerkraut – there was also bread dumplings and the rest of my baked potatoes.
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