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🍽️ Crispy Roast Piglet with Creamy Pointed Cabbage and Potato Pancakes

632 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg Suckling pig loin lightly cured (whole piece)
• 1 Onion
• 1 Carrot
• 1 Parsley root
• 1 Bay leaf
• 1 tsp Peppercorns
• 0.5 tsp Juniper berries
• 1 tbsp Honey
• 1 tbsp Lemon juice
• Salt
• Pepper (from the mill)
• 1 Pointed cabbage (approx. 800 g)
• 1 tbsp Butter
• 75 ml Meat broth
• 150 ml Whipping cream
• Salt
• Pepper (from the mill)

Instructions

1. 1. Rinse the piece of roast piglet under running water and then pat it completely dry with kitchen paper.
2. 2. Peel the onion, the carrot, and the parsley root.
3. 3. Cut the peeled vegetables into coarse cubes.
4. 4. Place the chopped vegetables together with the spices into a large pot.
5. 5. Pour about 2.5 liters of water into the pot and bring the mixture to a boil.
6. 6. Place the roast piglet into the pot so that it is completely covered by the liquid.
7. 7. Let the meat simmer gently in the broth over low heat for about 30 minutes.
8. 8. Add a little water if necessary to ensure the meat remains covered.
9. 9. Wash the pointed cabbage under running water and remove the hard core end.
10. 10. Cut the pointed cabbage into thin strips.
11. 11. Melt butter in a frying pan and sauté the cabbage strips briefly in it.
12. 12. Deglaze the cabbage with some of the meat broth.
13. 13. Add the cream and let the cabbage simmer uncovered over medium heat for about 10 minutes until it becomes creamy.
14. 14. Finally season the cabbage with salt and pepper.
15. 15. Preheat the oven to the grill function.
16. 16. Remove the cooked roast piglet from the broth and place it on an oven rack.
17. 17. Place a drip tray under the rack to catch rising fat.
18. 18. Ensure that the crackling (the crispy skin side) is facing upwards.
19. 19. Mix the honey with the lemon juice in a small bowl.
20. 20. Brush the crackling of the meat evenly with the honey-lemon mixture.
21. 21. Place the meat under the grill and grill it for about 10 minutes until the crackling is crispy and golden brown.
22. 22. Remove the meat from the oven and cut it into bite-sized slices.
23. 23. Season the meat slices one last time with salt and pepper.
24. 24. Arrange the meat slices on top of the creamy pointed cabbage.
25. 25. Serve the dish with warm potato pancakes (rebeckuchen) as desired.

Nutrition per serving

• kcal: 632
• Protein: 72 g · Fett/Fat: 31 g · Carbs: 15 g