• 1/2 sucking pig
  • 2tbsp mustard
  • salt, pepper
  • 100 gr butter
  • 1 wine glass(100 ml) oil and vinegar to brush the skin

For the potatoes

  • 2 kg of potatoes
  • 2 water glasses and a little bit more orange juice
  • 4/5 cup lemon juice
  • 1/2 cup oil
  • 2 chicken bouillon cubes
  • 1/2 wine glass cognac
  • 6 tbsp mustard

Preparation method:

Mix the mustard with a little butter, adding salt and pepper to taste. Brush the underside of the meat with the mustard mix. Do this several hours before roasting, to allow the meat to draw in the flavors. Pat the pork and the skin dry before placing it in the oven, then brush it with oil and vinegar.

To prepare the potatoes, dissolve the bouillon cubes in a little water and add 6 tbsp of mustard. Peel and cube the potatoes, spread them in the roasting pan and spoon over them the lemon juice, orange juice, oil, bouillon-mustard mix and, finally. the wine. Place the pork on the top of the potatoes, and roast in a preheated oven at 220 degrees for about 20-30 minutes, then reduce the heat to 180 degrees for two more hours.

Towards the end, turn up the heat if necessary and brush the pork again with oil and vinegar to glaze the skin. Test the skin for sufficient crispness by taping it with a fork.

Categories: Recipes