Roast Suckling Pig with Potatoes

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Roast Suckling Pig with Potatoes
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Health Score:
5,7 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation

Ingredients

for
6
Ingredients
1 ½ kilograms Suckling pig leg (with rind)
1 bunch parsley
2 garlic
2 centiliters Brandy
150 milliliters dry white wine
1 kilogram small potatoes
1 garlic
2 tablespoons Lard
salt
freshly ground peppers
1 bay leaf
How healthy are the main ingredients?
potatoparsleygarlicgarlicsalt

Preparation steps

1.

For the marinade, rinse the parsley, pat dry, pluck the leaves and finely chop. Peel the garlic cloves and finely chop. Mix the chopped parsley with the garlic, brandy and white wine.

2.

Peel, rinse and place the potatoes in cold water. Remove only the outer peel from the garlic bulb.

3.

Rinse the suckling pig leg, pat dry and make diamond-shaped cuts on the rind. Rub the pig leg with lard, season with salt and pepper, and place in a suitable pot roast.

Add the garlic bulb and the bay leaf to the pig leg and roast in a preheated oven at 250°C (fan: 230°C, gas mark 5) (approximately 480°F) for15 minutes. Add, the potatoes to the pig leg, lower the temperature of oven to 200°C (fan: 180°C, gas mark 3) (approximately 400°F) and continue to roast for about 1 hour, basting the pig leg with the marinade in between.

During the last 10 minutes, switch the oven to broiler and broil the pig legs under the broiler until a crust forms.