Suckling Pig Roast with Potato Dumplings

Ingredients

• 1.2 kg suckling pig roast
• Salt
• 1 tsp peppercorns
• 0.5 tsp allspice berries
• 1 spice clove
• 1 tsp dried marjoram
• 1 tbsp caraway seeds
• 3 onions
• 3 Garlic cloves
• 2 carrots
• 200 g knollensellerie (knob celery)
• 400 g bones
• 2 tbsp clarified butter
• 1 sprig rosemary
• 350 ml meat stock
• 600 g white cabbage
• 5 tbsp white wine vinegar
• Pepper
• 1 tbsp Olive Oil
• 2 tbsp freshly chopped parsley
• 1 kg waxy potatoes
• 2 Eggs
• 150 g spelt whole‑grain flour
• nutmeg
• 2 tbsp butter
• 2 tbsp whole‑grain breadcrumbs
• fresh marjoram

Instructions

1. 1.

   Score the skin of the suckling pig roast crosswise with a sharp knife. Crush 1 tsp salt with pepper, caraway seeds, allspice berries, spice clove and dried marjoram in a mortar. Rub the meat well with this spice mixture. Peel and chop two onions and garlic cloves. Clean and roughly chop carrots and knollensellerie. Rinse pork bones cold. Heat clarified butter in a roasting pan. Place the roast (skin side up) inside. Add the chopped vegetables, bones and rosemary. Roast the suckling pig at 250 °C (220 °C fan‑forced; gas: highest setting) for 20–30 minutes. Add 300 ml meat stock and beer, lower the temperature to 200 °C (180 °C fan‑forced; gas: level 3). Simmer in the oven for another about 1.5–2 hours, adding more liquid as needed. For the salad, remove outer cabbage leaves, quarter them and cut out the core. Shave finely on a vegetable grater and mix with vinegar, oil and remaining stock. Peel and finely dice one onion, add to the salad. Mix by hand, season with salt and pepper, let rest at least an hour, then stir in fresh parsley before serving. For the dumplings, wash potatoes with skins in salted water and cook for about 25 minutes. Drain, let steam off slightly, peel and press through a potato ricer. Add two‑thirds of the flour, eggs, salt and nutmeg; knead into a loose, easy‑to‑shape dough. If needed, work in more flour. Shape portions into dumplings with floured hands. Boil them in salted water, cover lightly over low heat for about 20 minutes until cooked. Melt butter and mix with breadcrumbs. At the end of roasting, raise temperature again to form a crust. Remove bones from sauce, strain through vegetables. Season with salt and pepper, thicken with a little cornstarch if desired. Plate the meat with sauce, dumplings, breadcrumb mixture and cabbage salad, garnish with fresh marjoram.