John Myers
Suckling Pig Legs with Parsley Mashed Potatoes and Pointed Cabbage
The perfect suckling pig legs with parsley mashed potatoes and pointed cabbage recipe with a picture and simple step-by-step instructions.
- For the roast suckling pig
- 4 piece Rear legs of suckling pig approx. 700 gr
- 1 piece Peel the onion
- 1 piece Bay leaf
- 6 piece Cloves
- 0,5 tsp Juniper berries
- 1 tsp Peppercorns
- 1 tsp Caraway seed
- Salt
- For the parsley and potato mash
- 500 gr Potatoes
- 40 gr Butter
- 0,125 ltr Hot milk
- 1 bunch Parsley – finely chopped
- For the pointed cabbage
- 1 piece Cabbage
- 1 piece Diced onion
- 150 gr Diced smoked bacon
- Butaris for steaming
- 1 tbsp Sifted flour
- Some vegetable broth
- Some grated nutmeg
- Boil plenty of salted water in a large saucepan. Add the onion and the remaining herbs. Let the roast suckling pig simmer just below the boiling point for about 1 1/2 hours, skimming off the foam. Remove the knuckles and cut into the rind. The knuckles should not be fully cooked yet. Cooking test
- Preheat the oven to 180 degrees. Slide an oven grid onto the middle rail and a drip tray underneath. Salt the shanks of suckling pig a little and place on the oven rack. Then fry again for about 1 hour until crispy.
- If the skin is not crispy enough, turn on the grill again briefly.
- For the mashed parsley and potatoes Peel the potatoes, quarter them, boil, drain and let steam out. Then with the meanwhile hot milk, coarsely mash the butter with the parsley added.
- For the pointed cabbage Remove the outer, unsightly leaves from the pointed cabbage and cut into fine strips. Wash and drain. Cook the cabbage in salted water for about 15 minutes, drain and drain.
- Now put the bacon in a suitable sized saucepan and leave it out, then add the onion cubes. Now prepare a light roux from the flour and a little vegetable stock and put the cabbage back in the pan. Season to taste with nutmeg, salt and pepper. Arrange the knuckles, the mash and the pointed cabbage on a plate and serve.
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