Beer-Braised Suckling Pig
- 1 ½ kilograms Suckling pig leg (without central and hipbone)
- 500 grams finely chopped Pork bone (the central and hip bones, ribs, tail)
- freshly ground peppers
- 2 onions
- 1 garlic
- 2 carrots
- 150 grams Celery root
- 2 tablespoons vegetable oil
- 1 tablespoon Tomato paste
- 600 milliliters Beef broth
- 250 milliliters Malt beer
Preheat the oven to 180°C (approximately 350°F).
Rinse pork and bone with cold water and pat dry. Season meat with pepper and rub rind with salt. Bind leg with kitchen twine.
Peel and dice onions, garlic, carrots and celery root.
Heat oil in a roasting pan and brown bone for about 10 minutes over medium heat, stirring constantly. Add vegetables and fry. Stir in tomato paste and sauté. Deglaze with a little stock and half of the malt beer. Add pork, rind-side down., and roast in the oven for 2-2.5 hours. Flip after about 1.5 hours and baste with pan juices and remaining beer throughout. Prick with a fork to test doneness, meat should be soft and juices should be clear. Remove from oven and turn on broiler.
Combine 50 ml (approximately .2 cup) of water and 1 pinch of salt. Brush pork rind with saltwater. Place pork onto a broiler pan and under the broiler for about 10-15 minutes, until golden brown. Flip and baste with saltwater throughout.
Strain pan sauce through a fine sieve and boil in a small pot until creamy. Season with salt and pepper.
Slice pork and serve with sauce.