Roast Suckling Pig with Rice and Leek
A dish by Bulgarian chef Shishkov.
⏱️ Prep: 195 min
Ingredients
| — | hindquarter of a small suckling pig (≈ 2.4 kg) |
| 200 г | Tiradell blanched long-grain rice |
| 100 г | mushrooms |
| 1 стрък | leek |
| 1 глава | onion |
| 50 мл | Conde Noble white wine |
| 70 г | Pilos German butter |
| 2-3 с.л. | Promienna oil |
| — | salt, black and red pepper |
| ½ връзка | parsley |
| 1-2 бр. | bay leaves |
| 1 л | vegetable broth |
Instructions
Preparation time: 3 h and 15 min. For 4 servings.
- Season the hindquarter of the suckling pig with butter, salt, black and red pepper. Place it in a suitable roasting pan and add 400 ml of vegetable broth. Cover the pan with aluminum foil and bake for 3 h in an oven preheated to 180°C. For the last 30 min remove the foil and increase the oven to 200°C so the meat can develop a nice golden crust.
- For the side, finely chop the onion, cut the leek coarsely, and quarter the mushrooms. Braise the vegetables in the heated oil, then add the rice, the white wine and 550 ml of broth. Season with salt, black pepper and bay leaf. Cook until the rice is done, about 30–40 min, after which sprinkle with the chopped parsley.
- Serve the roasted suckling pig with the warm rice on the side.