Spit Roast of a Young Pig

Ingredients

• 2 carrots
• 2 parsley roots
• 200 g celery root
• 8 shallots
• 2 cloves garlic
• 1 young pig roast (1.8 kg; with rib bones and skin)
• Salt
• ground pepper
• 1 tsp Sweet paprika powder
• 2 tbsp Rapeseed oil
• 1 tomato
• 1 red bell pepper
• 2 Bay leaves

Instructions

1. 1.

   Peel carrots, parsley roots, celery root, shallots and garlic and cut into large pieces. Rinse the young pig roast and pat dry. Rub with salt, pepper and paprika all over.

2. 2.

   Brown the young pig roast in oil in a hot roasting pan from all sides. Distribute the prepared vegetables around it and bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 30 minutes. Add a little water if needed.

3. 3.

   Meanwhile wash the tomato, cut off the stem end and halve it. Wash the bell pepper, halve it, trim and slice into strips. Add them with the bay leaves to the vegetables, season with salt and pepper and cook together at 150 °C (convection 130 °C; gas: level 1–2) for 20–30 minutes until pink.

4. 4.

   At the end raise the oven to grill mode and brown the young pig roast (sprinkled with a little salted water) on a rack over a fat pan until crispy.

5. 5.

   Add a little water to the roasting juices if desired and season with salt and pepper.

6. 6.

   Serve the sliced meat on top of the root vegetables with the roasted juices.