Stuffed suckling pig roll roast

Ingredients for 1 servings:

• 1 ½ kg suckling pig – back with belly without bone
• 1 pretzel(s) , (lye pretzel)
• 50 g plum(s), dried
• 50 g apricot(s), dried
• 50 ml milk
• 1 egg(s)
• 1 small onion(s)
• 1 tbsp butter
• 1 bunch of flat-leaf parsley
• Salt
• Black pepper, freshly ground
• 200 g onion(s)
• 1 clove(s) garlic
• 200 g celery, diced
• 3 tbsp vegetable oil
• 1 tsp tomato paste
• 750 ml vegetable stock

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Have the butcher debone the meat and score the rind. Cut the pretzel into 1cm pieces and quarter the dried fruit and add it to the pretzel. Heat the milk, break the egg, add it to the pretzel and fruit mixture, and pour it all over the pretzel and fruit mixture. Mix everything well and let it rest for 15 minutes. Now finely dice the onion and sauté it in the butter until translucent. Roughly chop the parsley and add it to the filling along with the onions. Season with salt and pepper. Rub the meat side with salt and pepper, and the rind side only with salt. Spread the filling on the meat side, roll it up, and tie it with rolled roasting strips or kitchen string. Brown it all around in a roasting pan. Now for the sauce, use the same roasting pan: brown the onions, celery, and garlic clove in the vegetable oil. Add the tomato paste and deglaze the mixture with the stock. Return the rolled roasting strips to the pan and finish cooking in the oven at 120°C. Turn the roast occasionally to ensure the rind is nice and crispy. Cooking time should be 1-1.5 hours, depending on the thickness of the roast.