Spit Roast of Young Pig with Green Mashed Potatoes

Ingredients

• 1.5 kg young pig shoulder (ready for kitchen, with skin)
• 2 tbsp medium-hot mustard
• 2 onions
• 200 g bacon cubes
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 3 tbsp freshly chopped parsley
• Salt
• pepper (from the mill)
• 1 hard-boiled egg
• 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
• 300 g waxy potatoes
• 250 ml vegetable broth
• 500 g peas (frozen)
• 4 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to 160°C fan. Wash the meat, pat dry and place it skin side down on the work surface. Brush with mustard. Peel and finely chop the onions. Fry two-thirds of the bacon cubes in a pan, add the onions and sauté until translucent. Stir in the chopped herbs, season with salt and pepper, remove from heat. Peel the egg and finely chop it as well. Mix into the herb mixture and spread over the meat. Roll lengthwise and tie with kitchen twine. For the sauce, peel the onions and cut into 1 cm cubes. Crush and peel the garlic.

2. 2.

   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, let the liquid reduce completely, then gradually add the remaining stock. Place the spit roast skin side down into the liquid. Cook in the preheated oven for 3 hours. Flip after about 1½ hours. Wash the potatoes and steam them until tender, about 25 minutes.

3. 3.

   Bring vegetable broth to a boil and add peas. Cover and simmer for about 5 minutes. Remove 5 tbsp of peas and blend the rest with some broth. Peel the potatoes and press through a potato masher. Mix the pea puree with 3 tbsp olive oil and enough broth to create a creamy mash. Season with salt and pepper, fold in the remaining peas. When the roast is done, test tenderness with a fork. Remove from pot and set oven to grill mode. Mix 2 tbsp water with 2 pinches of salt. Pass the sauce through a fine sieve and reduce in a small pot until thickened. Season with salt and pepper at this point.

4. 4.

   Brush the skin with salted water. Place the meat on a rack, put a baking sheet underneath as drip tray, and grill for 10–15 minutes around to achieve a golden‑brown crisp. Turn frequently and brush with salted water. Fry the remaining bacon cubes in a pan without added fat. Remove twine from roast, slice, and arrange on a plate with mash. Sprinkle with bacon cubes and drizzle with jus. Serve with optional sweet‑sour raisin onions if desired.