John Myers
Contents
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Ingredients
- 1 Suckling pig shoulder about 1.5 kg
- 1 bunch Soup vegetables
- 1 large Onion
- 1 L Vegetable broth
- Salt, pepper from the mill
- 20 mustard seeds, 2 bay leaves, 5 juniper berries, 1 clove of garlic
- 1 teaspoon mushroom powder and a pinch of cinnamon
- Crush everything in a mortar
Instructions
- Rubbing the suckling pig shoulder vigorously into the rind and let it steep. In the meantime, peel and dice the soup vegetables and onion. Put in a pan, pour in some water and place your shoulder on top.
- Preheat the oven to 180 ° C, place the pan in the oven (the roast with the rind facing down) and cook for about 60 minutes. Now turn the roast and fill up with the broth and bake for another 60 minutes. Pour the broth over it every now and then and you're done. You can puree a nice sauce from the vegetable stock. We had Brussels sprouts tossed in butter
Nutrition
Serving: 100gCalories: 20kcalCarbohydrates: 0.6gProtein: 0.3gFat: 1.8g
