John Myers
Contents
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Ingredients
for the suckling pig back
- 1,2 kg Saddle of suckling pig, rolled
- Salt pepper
- Butaris (clarified butter)
- 0,5 tsp Thyme
- 0,5 tsp Rosemary
- 0,5 tsp Marjoram
- 0,5 bunch Soup vegetables without cauliflower
- 2 piece Tomatoes
- 2 piece Onion
- 200 ml Vegetable broth
- 2 piece Garlic cloves
For the Chinese cabbage vegetables
- 1 shrub Chinese cabbage
- 0,25 ltr Vegetable broth
- 200 gr Diced smoked bacon
- Salt pepper
- 1 tbsp Chopped fresh parsley
- Some nutmeg to taste
Instructions
- Salt and pepper the suckling pig roll, melt the Butaris in the pan and brown the roast on all sides. Then remove and lightly brown the coarsely chopped soup vegetables, the tomatoes, the garlic and the coarsely chopped onions, deglaze with the stock and put the roast back into the roasting pan. Of course, don't forget to add herbs. Now put the pot in to 100 degrees
- Place the preheated oven and leave it there for approx. 2 1/2 hours (don't forget the COOKING TEST). If the roast is already soft and juicy, remove it and keep it warm in aluminum foil (use residual heat from the oven). Press the sauce and vegetables through a fine sieve and return to the pot. (if you like, you can thicken the sauce with cornstarch, we prefer to eat it straight)
- In the meantime, quarter the Chinese cabbage, remove the stalk and roughly cut the cabbage and place in a sieve; wash and drain. Put some fat in a saucepan, fry the diced bacon lightly and then add the chopped onions, then immediately add the cabbage. Top up with the vegetable stock. Approx
- Stew for 20 minutes over medium heat. Season to taste, add the chopped parsley and spice it up with some grated nutmeg. Now the roast can be cut open with a sharp knife and served on the plate with the cabbage vegetables and boiled potatoes.
Nutrition
Serving: 100gCalories: 21kcalCarbohydrates: 0.9gProtein: 0.3gFat: 1.8g
