Roast Young Piglet with Garlic

Ingredients

• 1 kg young piglet (from the hind leg)
• 4 tbsp olive oil
• Salt
• freshly ground pepper
• 1 head of garlic
• 500 ml clear broth (pre-made)
• 600 g potatoes (mostly waxy)
• 6 tomatoes
• 2 tbsp chopped parsley

Instructions

1. 1.

   Preheat a roasting pan until very hot. Rinse and pat dry the piglet leg. Rub 2 tablespoons of olive oil with salt and pepper into the meat. Remove only the outer skins from the garlic so that the cloves stay together.

2. 2.

   Sear the meat all around in the pan. Add the garlic. Roast in a preheated oven at 200°C (gas: level 3-4, fan: 180°C) for 75 minutes. Peel, wash and quarter the potatoes. After about 35 minutes, place them around the meat in the pan. Season with a little salt and pepper and pour in the broth.

3. 3.

   Rinse the tomatoes and cut into pieces. Heat the remaining olive oil. Quickly sear the tomatoes over high heat. Season with salt and pepper and fold in the parsley.

4. 4.

   Remove the meat from the pan. Let it rest for 5–10 minutes. Slice the meat and serve everything together.