Pork Roast Light & Modern

Ingredients for 6 servings: 1.5 kg Grilly Herbs-Fed Suckling Piglet "Classic", 0.5 l black beer, 2 pieces of garlic cloves, cumin, salt, black pepper and oil

Preparation: Steam the Rolled Herbs-Fed Suckling Piglet "Classic" at 70 °C, let it cool down and marinate it with garlic as well as cumin (best one day before). Refrigerate it. Salt and pepper the pork the next day and fry it for 20 minutes at 180 °C. Then slowly tender the piglet at 95 ° C and with a core temperature of 68 °C. Continually pour dark beer over the pork. After letting it rest remove the net. Before serving embrown the crust in the oven at 250 °C for approximately 3 minutes respectively just refry the skin in a frying pan until it is crispy. Cut the rolled Herbs-Fed Suckling Piglet into slices and serve it with black beer, cumin juice, potato dumplings and tomato cabbage.

Products used: Rolled Herbs-Fed Suckling Piglet