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If you love suckling pig meat but you always prepare it in the same way, we encourage you to try this delicious recipe with which to surprise your guests. Its about baked suckling pig with beer, a very original way of cooking this meat that you will surely love.
So determined to prepare a baked suckling pig with beer yummy? Let’s go there!
- 1 sucker
- 1 cabbage
- Olive oil
For the filling:
For the sauce:
- 1 can of black beer
- 6 potatoes
- 1 stick of celery
- 1 leek
- 1 carrot
- 300 ml. poultry broth
- 400 ml. from cream to cook
- Dijon mustard
Baked suckling pig with beer
- Peel and chop all the vegetables of the filling and sauté them in olive oil with a pinch of salt until they are very tender, this will take about 15 minutes.
- As soon as you have them, place them in a bowl and add the minced meat, cream and egg white. Add a little salt to taste.
- Clean the suckling pig well and spread it with the mustard. Open it in the middle and fill it with the ingredients you have in the bowl.
- Put the oven to preheat to 180ºC and, meanwhile, cook the cabbage. To do this, you have to take the largest leaves and put them in a pot with boiling water for 8 minutes.
- As soon as it is tender, drain it and cover the pig with them. If the oven is already hot, lower the temperature to 150ºC and put the suckling pig in, wait 20 minutes.
- Now you have to prepare the sauce: Peel the vegetables, chop them and sauté them in olive oil with a little salt for ten minutes. Add the poultry broth and beer and simmer for about 25 minutes.
- After this time, strain the sauce. Let it cool so that the fat rises to the top. Then cut the remaining cabbage very finely, and sauté it in olive oil. Add water to soften it, and salt to your liking.
- Peel the potatoes and cut them into straw. Fry them in a pan with olive oil, until they are golden brown on both sides.
- And now you can serve the suckling pig with the cabbage and straw potatoes, covered with the sauce. We hope you liked this recipe, and now, enjoy it!
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