Spit‑Roasted Suckling Pig with Green Beans

Ingredients

• 2 sprigs Rosemary
• 6 tbsp Olive oil
• 3 tbsp Lemon juice
• 3 cloves garlic
• 2 tbsp freshly chopped parsley
• 1 suckling pig leg (approx. 1.5 kg)
• Salt
• black pepper (freshly ground)
• 500 g green beans
• 1 onion
• 1 bulb fennel
• 2 tbsp olive oil
• 1 Tbsp freshly chopped thyme
• rosemary (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan‑forced.

2. 2.

   Remove leaves from rosemary, finely chop. Mix olive oil with lemon juice, minced garlic, rosemary and parsley. Score the pork leg in a diamond pattern and rub with the mixture. Cover and refrigerate overnight. Season the leg with salt and pepper, place on a rack in the preheated oven, cover with a pan of fat, and roast for about 1.5 hours. Remove the fat pan, add 100 ml water to loosen the drippings, set aside, and drain excess fat before further use.

3. 3.

   Wash, trim, and blanch green beans in boiling salted water for ~8 minutes. Drain, shock in cold water, then dry. Trim and slice fennel into fine strips. Peel onion, cut into strips, and sauté with fennel in hot olive oil until translucent. Season with salt and pepper, add thyme, deglaze with a bit of the drained roast stock, simmer for ~5 minutes, then add beans and adjust seasoning.

4. 4.

   Slice the pork leg away from the bone, arrange on warmed plates with the green‑bean mixture, garnish with rosemary, and serve.