Milchferkel mit Korianderkarotten

Ingredients

• 3 cloves garlic
• 2 tbsp chopped parsley
• 8 tbsp olive oil
• 3 tbsp Lemon juice
• 1 kg bone‑free, skinless piglet shoulder
• Salt
• ground pepper
• 1 sprig rosemary
• 2 tbsp diced red paprika
• 1 onion
• 750 g small carrot bundles
• Salt
• a pinch sugar
• ground pepper
• 15 g ginger (1 piece), finely chopped
• 2 tbsp sunflower oil
• 1 tbsp chopped coriander

Instructions

1. 1.

   Peel the leaves from the rosemary and finely chop them. Mix 6 tbsp of oil with lemon juice, pressed garlic, rosemary, and parsley. Score the shoulder skin in a diamond pattern and rub it with the marinade; cover and refrigerate overnight. Season the shoulder with salt and pepper. Pat the meat dry, sear all sides quickly in the remaining oil, then roast in a preheated oven at 80°C for about 2 h 30 min. If needed, loosen the drippings with 100 ml water and set aside.

2. 2.

   Wash and peel the carrots, leaving the green stems attached. Peel and finely chop the onion; sauté it with ginger in olive oil until translucent, add paprika cubes, cook briefly, then add carrots and simmer covered over low heat. Season with salt, sugar, pepper, and coriander; pour in the clarified drippings and let it simmer uncovered for about 10‑15 min (the carrots should still have a slight bite). Slice the meat for serving and arrange it on warmed plates with the carrot mixture.