Place the suckling pig saddle in a casserole dish with the fat side down in the water mixed with caraway seeds. If possible, only the fat should be covered by water. Bring the water to the boil and let the saddle of suckling pig simmer for 10 minutes.
Remove from the water, pat dry and cut the rind with a sharp knife so that a dice pattern is formed.
Salt and pepper the meat all over, place in a roasting pan and roast at 180 °C for about 1 hour, constantly basting with beer or its own juices. About 10 minutes before the end of the roasting time, do not baste the rind any more, so that it can become nice and crispy (if necessary, turn on strong top heat).
Meanwhile, peel and finely grate potatoes and apple. Finely chop onions and mix everything together with bacon cubes, flour, eggs and salt into the finely chopped sauerkraut. Mix all ingredients to a solid mass and let it stand for about 1/2 hour.
Then form 8 to 10 small doughnuts from the mixture and fry them in hot clarified butter until crispy.
Arrange the finished saddle of suckling pig on a preheated plate, add a little beef broth or water to the roast residue, let it boil down briefly and serve it separately in a sauce pot. Arrange crispy sauerkraut fritters around the roast.
Preparation Tip:
As a side dish is also suitable stewed vegetables (potatoes and root vegetables).
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