Saddle of Suckling Pig with Sweet and Sour Poppy Noodles

Wash the saddle of suckling pig and pat dry. In a roasting pan, pour water two fingers high and bring to a boil with apple cider vinegar. Place the back with the rind facing down and cook the rind for about 10 minutes (pressing the back down firmly as it bulges). Remove from the roaster, pour off the cooking water and cut (cup) lines in the rind with a razor blade lengthwise and widthwise at 3 mm intervals. Make sure that only the rind is cut, but not the meat. Rub with salt, caraway seeds and pepper. Heat the roaster on the stove top with lard and brown the pork knuckles in it. Add coarsely chopped leek, garlic and sliced onions and roast until brown. Add cola and some stock, remaining spices and honey. Braise in the preheated oven at 220 °C for about 50 minutes, pouring fresh stock every now and then. Then remove the roaster and place the back in it with the rind facing upwards and cook at 220 °C for about 30-40 minutes. Pour gravy over the saddle repeatedly. Meanwhile, cook the Fleckerl in salted water until al dente and strain. Dry roast the white poppy seeds, add clarified butter and toss in the meatballs. Keep warm. Prepare warm beer radish. Once the rind is crispy, remove suckling pig from oven and let rest for 10 minutes. In the meantime, bring the gravy to the boil, strain, add stock again if necessary.

Preparation Tip:

If the rind is not crispy enough, brush with a little cola mixed with honey and re-treat in the oven on the grill setting. The Fleckerl can also be replaced by potato noodles or gnocchi.

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