Glazed Roast Crust of the Young Milk Pig with Oranges and Red Wine Pears

Wash the oranges in hot water, remove the skin from one orange with the zester and then squeeze this orange. Cut the others into thin slices.

Heat the honey with the brown sugar in a saucepan, remove the saucepan from the flame, mix in the orange juice and mustard.

Score the pork rind of the roast suckling pig in a diamond shape (e.g. with a cutter, box cutter). Spice the pork rind evenly with 10 cloves, season the roast with salt and pepper, put it in a dish and place it in the oven heated to 180 °C. Roast for 1 hour on the middle shelf. Brush with honey marinade every 10 minutes. Brush for the last time 10 minutes before the end of the cooking time so that the pork rind is nice and crispy.

In the meantime, peel, quarter and core the pears. Simmer in red wine with the cinnamon stick, sugar and 2 cloves for 5 minutes on low heat.

Add the sherry and orange slices to the roast form after 30 min, the orange zest and pears after 45 min.

After uncovering, cut the roast diagonally into 6-8 mm thick slices. Pour a little stock over it and serve with pears and zests.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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