Roast Pork with Cabbage Salad and Potatoes
Ingredients
- Ingredients
- 1 Suckling pig leg (1.8 kg)
- 3 garlic cloves
- 2 Tbsps chopped parsley
- 8 Tbsps olive oil
- 1 lemon (juice)
- salt
- freshly ground peppers
- 500 milliliters Dark beer
- For the salad
- 1 small Green cabbage
- 1 onion
- 1 tsp Caraway
- 4 Tbsps White vinegar
- 4 Tbsps vegetable oil
- 100 milliliters Beef broth
- salt
- freshly ground peppers
- also
- 800 grams small Boiled potato (from the day before)
- 2 Tbsps butter
- 2 Tbsps parsley (chopped)
- Nasturtium (for garnish)
Preparation steps
Peel the garlic. Press the garlic through a garlic press and transfer to a bowl. Add 6 tablespoons of oil to the bowl along with the lemon juice and the parsley and stir to combine. Use a sharp knife to cut small diamond shapes into the rind and slightly into the flesh of the pork and rub the garlic mixture all over the pork. Cover and refrigerate overnight.
Preheat the oven to 180°C (approximately 350°F) and grease a roasting pan. Place the pork in the pan and roast 1 hour. Add the beer and cook 1 1/2 hours, basting occasionally with the pan drippings.
For the salad: Remove the outer leaves of the cabbage. Quarter the cabbage and remove the hard core.Cut into thin strips. Peel and finely chop the onion. Heat 1 tablespoon of the oil in a skillet and saute the onion until translucent. Add the caraway seeds, vinegar and the broth and mix well. Bring to a boil, remove from the heat and transfer to a bowl. With your hands, vigorously mix the cabbage mixture to soften it and let stand 1 hour.
Toss the potatoes in a pan with the butter and heat on low until the potatoes are heated through. Add the parsley and season to taste with salt.
To serve, slice the pork and serve with the pan juices, cabbage salad and potatoes. Garnish with nasturtium leaves.
