German Roast Suckling Pig, known as "Spanferkel," is a traditional dish that many celebrate during special occasions. This succulent dish promises a crunchy skin and juicy meat, bringing a taste of Germany to your table. It’s perfect for family gatherings, holidays, or a memorable weekend feast.
Why Make This Recipe
Making German Roast Suckling Pig is a fantastic way to impress your guests and create lasting memories. The crispy skin and tender meat offer a delightful combination that is sure to please everyone. Besides, cooking a whole pig lets you enjoy a communal meal that brings everyone together. Plus, it gives you the chance to explore authentic German flavors in your kitchen!
How to Make German Roast Suckling Pig
Ingredients:
- 1 small suckling pig shoulder (approx. 3–4 kg)
- 2 large potatoes, peeled and roasted
- 3 cloves garlic, sliced
- 1 tbsp rosemary, fresh or dried
- 1 onion, quartered
- Salt, pepper, and oil for rubbing
- 250 ml beer or broth for basting
Directions:
- Preheat the oven to 180°C (350°F).
- Rub the pig shoulder with oil, salt, pepper, and rosemary.
- Tuck in slices of garlic and the quartered onion into the meat.
- Place the pig shoulder in a roasting pan and roast it uncovered for 2 hours.
- Every 30 minutes, baste the meat with beer or broth to keep it moist and flavorful.
- Add the pre-roasted potatoes to the pan in the final 30 minutes, allowing them to soak up the delicious juices from the pig.
- Roast until the skin is crispy and golden.
- Let the pig shoulder rest for a few minutes before slicing.
How to Serve German Roast Suckling Pig
Serve your German Roast Suckling Pig with roasted potatoes and a side of sauerkraut for an authentic touch. You can also add some crunchy vegetables or fresh salad to complement the rich flavors. Providing some mustard on the side enhances the experience, as it pairs well with the savory meat.
How to Store German Roast Suckling Pig
If you have leftovers, let the roast cool down to room temperature before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in the fridge. It can last for up to 3 days. You can also freeze the leftover meat for up to 2 months. When ready to use, thaw in the fridge and reheat in the oven.
Tips to Make German Roast Suckling Pig
- Make sure to score the skin before roasting. This helps the fat render and gives a nice crispy texture.
- For extra flavor, consider adding other herbs like thyme or sage along with rosemary.
- Monitor the cooking time closely. Every oven is different, and you want to avoid overcooking the pig.
Variation (if any)
For a twist, you can marinate the pig shoulder in your favorite herbs and spices for a few hours or overnight for deeper flavor. Some people like to stuff the cavity with apples or prunes, adding a touch of sweetness to the dish.
FAQs
1. How long does it take to roast a suckling pig?
It typically takes about 2 hours at 180°C (350°F) for a small shoulder, but cooking times can vary depending on the specific oven and size of the meat.
2. Can I use a different cut of pork?
Yes, you can use other pork cuts, but the flavors and texture will differ. A pork shoulder or leg would work well.
3. What should I do if the skin isn’t crispy?
If the skin isn’t crispy after roasting, you can place it under the broiler for a few minutes. Keep an eye on it to prevent burning.
Enjoy making and sharing this delicious German Roast Suckling Pig with friends and family!
