Stuffed Roast Suckling Pig
Rinse the pork, pat dry and spread flat.
Crumble the toast finely or chop in the food processor. Pluck the leaves from a sprig of rosemary and thyme and finely chop. Peel the garlic and chop finely. Rinse and trim the scallions and leeks and cut into approximately 8 cm (approximately 3 inch) long pieces. Peel the carrot and parsnip, rinse and trim the celery and chop coarsely.
Mix the toast crumbs with rosemary, thyme, garlic and about 4 tablespoons olive oil. Season with salt and pepper and spread on the inside of the roast. Roll up and secure with kitchen twine.
Lay the parsnip, carrots and celery in a roasting pan and drizzle with a little olive oil. Season the meat with salt and pepper and place it on the vegetables. Bake in a preheated convection oven at 120°C (approximately 250°F) for about 2 hours. After about 30 minutes, pour in the broth. 30 minutes before the roast is finished, add the leeks, scallions and herbs to the pan. If needed pour in some additional water. Increase the temperature to 200°C (approximately 400°F) so that a crust forms on the roast. To serve, arrange the vegetables on plates, carve the roast and place slices on top.