Porchetta with Rosemary and Thyme

Dice the tomatoes. Brush and quarter the potatoes, remove the skin from the shallots and quarter them, remove the outer leaves from the artichoke hearts and quarter them lengthwise.

Score the pork rind of the suckling pig in a diamond shape. Season vigorously with pepper and season with salt. Mix rosemary and thyme leaves as well as 2 finely chopped sage leaves with the pressed garlic. Rub the pork rind with it. Add the rest of the spice mixture to the meat.

Sear the suckling pig saddle in olive oil all around, then roast it on the skin side for 5 min at low fire. Then turn to the other side, add all vegetables to the young milk pig form, close roasting pan with lid and increase the temperature. After 15 min, turn the meat repeatedly to the other side, roast for another 15 min. Add a splash of white wine if needed. Then place the meat under the broiler form and let the pork rind turn crispy brown.

Cut the suckling pig saddle and bring to the table with the vegetables.

ml

Related Recipes:

Rosemary and Thyme with Two Tiers of LambSeparate from the spine, cut in half in the middle, between the carée and the saddle piece. Chop the spine... Bratl of Mangalitza Wool Pig with Oven Pumpkin and Curd Cheese Napkin DumplingsFor the roast of Mangalitsa Wooly Pig with oven squash, fill a roaster with 3 cm of water and boil the rind on... Bregenzerwald Oven RoastFor Bregenzerwälder Ofenbraten, place roast pork with rind fat side down in finger-high, lightly simmering... Pork Tenderloin Wrapped in Dumplings on Roasted VegetablesFor the pork tenderloin wrapped in dumplings on roasted vegetables, preheat the oven to 180°C. For the... Brown Meat StockSpread the meat scraps with tendons, bones, skin and pork rind (there should also be a little bit of fat)... Brat’l in the PureFor the Brat’l in der Rein rub meat best already the day before all around well with salt, pepper as... Sicilian Tenderloin1. quarter peppers, clean, roast skin side up under heated oven broiler for 6-8 min until skin blisters black... Two Kinds of Roast – Roast Veal and Roast PorkRemove the veal loin roast and the pork roast from the cold a good hour before browning. Open to room... Rabbit with Balsamic Vinegar ShallotsRemove the skin and tendons from the back of the rabbit. Remove kidneys and liver. Cut each back in half... Duck Breast in Thyme ButterFor the duck breast in thyme butter, season the skin side with salt and pepper, and the meat side additionally...