Piglet Shoulder Rolled Roast

Ingredients

• 1.5 kg piglet shoulder (ready to cook, with skin)
• Salt
• Pepper (freshly ground)
• 1 pretzel
• 50 g dried plums
• 50 g dried apricots
• 50 ml milk
• 1 egg
• 1 small onion
• 1 tbsp butter
• 2 sprigs flat parsley
• 200 g onions
• 1 Garlic clove
• 3 tbsp vegetable oil
• 500 g finely chopped pork bones (e.g., ribs, tail)
• 1 tsp tomato paste
• 750 ml meat stock

Instructions

1. 1.

   Preheat the oven to 120°C (convection). Rinse the meat cold and pat dry. Spread it out and trim so a uniform layer forms.

2. 2.

   For the filling cut the pretzel into 1 cm pieces, quarter the plums and apricots, and combine in a bowl. Warm the milk in a small pot, whisk in the egg, stir with the milk, and let stand for 15 minutes. Peel and finely chop the onion. In a small pan foam the butter and sauté the onions until translucent over 3 minutes. Wash the parsley, shake dry, remove leaves, and roughly chop. Add the onions and parsley to the pretzel mixture and season lightly with salt and pepper.

3. 3.

   Season the meat side with salt and pepper; rub only the skin side with salt. Spread the filling in the center of the meat side, roll carefully, and tie tightly with kitchen twine.

4. 4.

   For the sauce peel and dice the onions into 1 cm cubes. Crush and peel the garlic. Heat oil in a pot and brown the bones for 10 minutes over medium heat while stirring. Add the onions and garlic and cook for 5 more minutes. Stir in tomato paste, roast for 2 minutes, deglaze with a splash of stock, reduce until thickened, then gradually add the remaining stock.

5. 5.

   Place the rolled roast skin side down into the liquid. Bake in the preheated oven for 3 hours, turning after about 1½ hours. Test doneness with a meat fork at the end. Remove the pot and set the oven to broil.

6. 6.

   Mix 2 tbsp water with 2 pinches of salt. Strain the sauce through a fine sieve and reduce in a small pot until thick. Season now with salt and pepper. Brush the skin with the salted water. Place the roast on a rack, with a sheet pan underneath for drips, and broil for 10–15 minutes until golden brown and crisp. Turn frequently and brush again with salted water. Slice into portions, remove twine, and serve with hot jus and parsley garnish. Serve with bread dumplings as a side.