Caraway Seed Roasted Pork Leg
1. Score suckling pig leg and rub in sea salt and 1 tsp caraway seed.
2. Boil 1 tsp caraway seed and half of all vegetables in a pot of water enough to cover sucking pig leg.
3. Toss the rest of the vegetable with olive oil and season with salt and pepper.
4. Simmer suckling pig leg in pot for 1 hour
5. Remove from oven and place on a baking tray with the rest of the vegetable under the suckling pig leg
6. Bake in the oven at 200ºC for 30 minutes or until skin browns
7. Slice and serve with bread dumpling and roasted vegetables and mustard on the side.
Laugen bread dumpling
1. Cut the bread into 1 cm cubes.
2. Warm up milk and pour over bread and toss.
3. Sauté onion till soft and add in chopped parsley.
4. Stir in egg yolks and onions to the soaked bread.
5. Season with salt, pepper and nutmeg and allow to rest for 10 minutes.
6. Fold in whipped egg whites
7. Brush butter in the mold and dust with bread crumbs.
8. Fill the mold with bread mix and place in a bain marie.
9. Bake in oven at 155ºC for 45 minutes
10. Allow to cool and slice
Recipe by Chef Clement
