Bayrisches Bratensäuglingshwein
(Bavarian Roast Suckling Pig) Recipe

Origin: German      Period: Traditional

Ingredients:

1 suckling pig [5–7kg]
2 tsp salt
2 tsp dried marjoram
2 tsp caraway seeds
240ml butter/bacon fat, melted or 225g bacon, sliced
1 bottle of dark beer
stock, or water (as neccsary)
1 tbsp flour, strirred into a little water
120ml sour cream [optional]

Bayrisches Bratensäuglingshwein
(Bavarian Roast Suckling Pig) Preparation:

Method:

Eviserate, clean, wash and pat the pig dry. Rub inside of pig with a mixture of the salt, marjoram and caraway seeds. Stuff the cavity with crumpled aluminum foil to prevent the meat from collapsing during coking. Place the front legs forward with the feet under the head, position the rear legs and tie with string. Rub the outside with the seasonings then cover the ears and tail with foil to prevent burning. Prop the mouth open with a stck or raw potato so that you can stuff it with an apple later. Pierce the skin all over with a fork so that the fat will drain off. Lay pig on a rack in an open roasting pan and pour in just enough water to cover the bottom of the pan. To keep the pig well basted as it cooks, either brush it with butter or bacon fat every 15 min or lay strips of bacon across its back, replacing them with more as they become crisp. Add more water as needed and pierce the skin with a fork at each basting. Begin by searing the piglet in a hot oven, then roast in a moderate oven as follows: preheat oven to 220°C, put piglet in oven for 20 min and then reduce heat to 180°C. Alternatively start in an oven pre-heated to 180°C for a moister pig with a less crispy skin. Allow 30–35 min per kg of cooking time; by the end the meat should be white with no pink juices but not dried out.

If the meat browns too quickly cover with foil except when basting. For the last half hour remove the foil from the ears and tail. Towards the end baste frequently with beer for a browned crispy skin. To serve, cut the trussing away from the legs and place the pig on a large platter. Remove the wood block or potato in the pig's mouth and replace with an apple or an unpeeled lemon. You can further garnish by cutting a circle around the neck and covering it with a wreath of leaves or [at Christmas] holly.

Make a simple gravy by skimming the excess fat from the pan juices and adding stock or water as required. Bring the gravy to a boil and scrape the coagulated pan juices with a wooden spoon. Thicken with flour and optionally add sour cream.

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