Young Milk Pig with Goderl

Cook the goderl and the back of the suckling pig in 2 cm of salted water with the pork rind first for half an hour in the oven at 150 °C. Dab off the meat, score it into a diamond shape. Dab the meat, score the pork rind into a diamond shape, rub with salt and caraway seeds. Cook the goderl with the liquid in the frying pan at 180 °C for about 1 hour. Roast the saddle of suckling pig in hot fat on all sides and rest for 15 minutes in a moderately hot oven. Now remove the meat from the roasting pan and pour off the fat.

Cut garlic into slices and roast briefly in the drippings. Pour in stock or soup, cook and finally thicken with a little cold butter.

For the cabbage: Cut the cabbage head into quarters or possibly into six parts, remove the outermost leaves, leave the stem on. Season the cabbage with salt and fry it in lard. Add some caraway seeds. When the cabbage is already a little bit brown, caramelize it with a little bit of sugar, add a little bit of pork juice and steam it briefly. Season to taste with salt and freshly ground pepper.

For the vegetable garnish: finely dice the vegetables and cook in salted water until al dente, then drain. Before serving, toss in butter.

Before serving, roast the suckling pig rind under maximum top heat in the oven until crispy. Cut the young suckling pig and goderl into 2 cm thick slices, arrange with the cabbage. The glazed vegetables over the cabbage form. Potato dumplings are also a good accompaniment.

Full-bodied wine

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