Roasted Suckling Pig with Cabbage Strips and Potato Puffs

Ingredients

• 1.2 kg lightly cured suckling pig back (whole piece)
• 1 onion
• 1 Carrot
• 1 parsley root
• 1 bay leaf
• 1 tsp peppercorns
• 0.5 tsp juniper berries
• 1 tbsp honey
• 1 tbsp Lemon Juice
• Salt
• ground pepper
• 1 cabbage (about 800 g)
• 1 tbsp butter
• 75 ml meat broth
• 150 ml Heavy Cream
• Salt
• ground pepper

Instructions

1. 1.

   Rinse the pig and pat dry. Peel and roughly cube the onion, carrot, and parsley root. Combine with spices in a pot with about 2.5 l water and bring to a boil. Add the pig (ensuring it is covered by liquid) and simmer gently for about 30 minutes; add more water if needed.

2. 2.

   While the pork cooks, wash, trim, and slice the cabbage into fine strips. Sauté briefly in hot butter, then deglaze with broth. Add cream and let simmer uncovered for about 10 minutes until slightly thickened. Season with salt and pepper.

3. 3.

   Preheat the oven to grill mode.

4. 4.

   Remove the pig from the liquid and place it skin-side up on a baking rack (with a fat pan underneath). Mix honey and lemon juice, then brush over the skin. Grill under the broiler for about 10 minutes until the skin is crisp.

5. 5.

   Season with salt and pepper, slice, and serve atop the cabbage strips.

6. 6.

   Optionally accompany with potato puffs.