Spit‑roasted suckling pig and potato salad with zucchini

Ingredients

• 1.5 kg suckling pig leg (with skin)
• Salt
• Pepper
• 4 tbsp oil
• 0.5 l meat broth
• 5 garlic cloves
• 4 rosemary sprigs
• 8 small tomatoes
• 1 kg potatoes (starchy)
• 4 small zucchini
• 1 onion
• 0.5 bunch thyme
• 70 ml Olive oil
• Salt
• Pepper
• 2 tbsp capers
• 1 lemon (juiced)
• 1 tbsp honey

Instructions

1. 1.

   Score the skin in a diamond pattern, season with salt and pepper. Make shallow 3‑4 cm cuts into the meat, peel the garlic and finely chop it; tear two rosemary sprigs and add them with the garlic to the cuts.

2. 2.

   Sear all over in 3 tablespoons of hot oil, then pour in broth. Roast in a preheated oven at 175 °C for about 2 hours.

3. 3.

   Wash the tomatoes and cut crosswise; insert a bit of rosemary into each slit and lightly salt. After 1½ hours increase the temperature to 225 °C, place the tomatoes with the meat in the roasting pan, drizzle with remaining oil, and finish cooking.

4. 4.

   For the salad, wash the potatoes and boil them in salted water for 20 minutes, then shock, peel and cool.

5. 5.

   Peel the onion and dice it; remove thyme leaves. Wash the zucchini and slice it into 0.5‑1 cm thick rounds along with the potatoes. Heat half the oil in a pan and brown the potatoes and zucchini, add onion and thyme, cook briefly, season with salt and pepper. Mix honey, lemon juice, capers and remaining oil; season and pour over the salad.

6. 6.

   Remove the meat from the oven, separate it from the bone. Strain the sauce through a sieve. Plate the meat with tomato and some sauce, serve alongside the salad.