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Suckling pig with Smokey BBQ, rosemary potatoes and corn cobs fried in butter

Name: Suckling pig with Smokey BBQ, rosemary potatoes and corn cobs fried in butter
Ingredients: 12 Ardo ¼ Corn Cobs; 600g Ardo Potatoes ⅙; 125g Ardo Smokey BBQ Mix; 15g Ardo Rosemary; Suckling pig meat (800g); 100ml olive oil; 50g butter; Pepper and coarse salt; For the smokey ketchup:; 125g Ardo Smokey BBQ Mix; 300ml ketchup

Serves 4

12 Ardo ¼ Corn Cobs
600g Ardo Potatoes ⅙
125g Ardo Smokey BBQ Mix
15g Ardo Rosemary
Suckling pig meat (800g)
100ml olive oil
50g butter
Pepper and coarse salt

For the smokey ketchup:
125g Ardo Smokey BBQ Mix
300ml ketchup

Allergens

Milk

Preparation

Coat the suckling pig meat with the smokey marinade consisting of 125g Ardo Smokey BBQ Mix with 100ml olive oil. This can be done on the evening before.
Roast the suckling pig in the oven for 1 hour at low heat (100°C). Just before serving, raise the temperature to 200°C for 10 to 20 minutes.
Fry the defrosted Ardo ¼ Corn Cobs in butter.
Fry the Ardo Potatoes ⅙ in the deep-fat fryer and season with rosemary, pepper and coarse salt.
Mix 125g Smokey BBQ mix with 300ml ketchup for the smokey ketchup.

Serve.

Suckling pig with Smokey BBQ, rosemary potatoes and corn cobs fried in butter

Serves 4

Allergens

Preparation

Ardo products used in this recipe

Potatoes 1/6 without skin

Rosemary

Mix Smokey BBQ

Corn cobs 1/4

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