Spicy Piglet Leg with Cabbage and Potatoes

Ingredients

• 1 Garlic clove
• 4 tbsp olive oil
• 250 ml dark beer
• 0.5 bunch mixed herbs (e.g., oregano, parsley, thyme)
• 1.5 kg piglet leg (without mid- and hip bones)
• 500 g finely chopped pork bones (e.g., mid and hip bones, ribs, tail)
• Salt
• pepper (from the mill)
• 2 onions
• 1 Garlic clove
• 2 carrots
• 150 g celeriac
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 500 ml meat broth

Instructions

1. 1.

   For the marination peel and press the garlic, then mix with oil, beer and herbs.

2. 2.

   Wash the meat, pat dry, score the skin in a diamond pattern and brush with the marination. Cover and refrigerate overnight.

3. 3.

   The next day preheat the oven to 180°C fan‑forced. Rinse the bones cold and pat dry. Remove the meat from the marination, drain, salt and pepper it.

4. 4.

   Peel and dice the onions, garlic, carrots and celeriac.

5. 5.

   Heat oil in a roasting pan and brown the bones for about 10 minutes over medium heat while stirring. Add the vegetables and continue browning. Stir in tomato paste, let it cook briefly, then deglaze with some broth. Pour half of the marination over the meat and place the leg skin‑side down into the liquid. Roast in the preheated oven for 2–2½ hours. Flip after about 1½ hours. Add broth and remaining marination as needed. Test doneness with a fork; when the roast is tender and clear juices run out, remove from the pan and set the oven to grill mode.

6. 6.

   Mix 50 ml water with 1 tsp salt. Brush the skin with this salted water. Place the meat on a rack over a baking sheet for drip protection and grill for 10–15 minutes until golden‑brown and crisp, turning regularly and brushing again with salted water.

7. 7.

   Strain the sauce through a fine sieve and reduce in a small pot until thickened. Season with salt and pepper. Slice the roast and serve with the rich sauce.

8. 8.

   Serve with optional braised white cabbage and roasted potatoes as desired.