Saddle of suckling pig and spare ribs

serves 4

400 g saddle of suckling pig with bones
Sear the suckling pig in a pan, then roast in a hot oven for 5 minutes continuing at 160°C.
Take out of the oven and leave to rest.
240 g spare ribs from the suckling pig
Marinade the spare ribs if you wish, then roast in a hot oven for 12 minutes continuing then at 180°C.
Heat up both dishes in a pan before serving, slice and present.

Szegediner cabbage
200 g diced green cabbage
150 g diced pepper
50 g shallots
Fry the shallots in the olive oil, add the green cabbage and the pepper, season with garlic, caraway, salt and pepper.
Finally, gently steam a clove of garlic and flavour with fresh marjoram.

Polenta sticks
4 sheets of spring roll pastry (available in oriental food shops)
60 g polenta
180 ml water
Bring the water to the boil, stir in the polenta. Flavour with butter and seasoning. Finally add some parmesan.
20 g butter, salt and nutmeg
30 g grated parmesan
Leave to cool and roll in the spring roll pastry into cigars.