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Joan Roca
Spanish Tradition for the Modern Palate   
 

Chef Joan Roca of El Celler de Can Roca - Girona, Spain
Chef Joan Roca

El Celler de Can Roca Carretera de Taialá, 40
Girona, 17007, Spain
Phone: +34-972222157

Moo (At Hotel Omm) Rosselló 265
Barcelona, 08008, Spain
Phone: +34 934454000


Iberian Suckling Pig with Caramelized Shallots, Orange and Clove
Chef Joan Roca of El Celler de Can Roca – Girona, Spain
As Demonstrated at Madrid Fusion 2004
Translated and Adapted by StarChefs.com

Yield: 6 Servings

Chef Joan Roca's Iberian Suckling 
                              Pig 
                              with Caramelized Shallots, Orange and Clove on StarChefs.com

Chef Joan Roca's Iberian Suckling Pig
with Caramelized Shallots, Orange and Clove

Ingredients:

    Pig:
  • 1 (3.5 kilogram) suckling pig
  • Salt
  • 6 vacuum bags
  • Black peppercorns
  • 2 deciliters olive oil
    Sauce:
  • 400 grams shallots
  • 2 oranges
  • 2 teaspoons sugar
  • 1 teaspoon cloves
  • 1 deciliter Cabernet vinegar
  • 2 teaspoons extra-virgin olive oil

Method:
For Pig:
Preheat oven to 85ºC (185ºF). Cut the pig into six pieces (2 shoulders, 2 legs, 2 ribcages). Salt them and seal them individually in the vacuum bag with peppercorns, more salt and olive oil. Cook it for 5 hours, until it is 82ºC (180ºF) in the center. Immediately freeze the bags if you wish to use at a later time.

Open the bags, reserving the juice. De-bone the pieces of pork.

For Sauce:
Roast the shallots in the oven, then peel them. Juice the two oranges.

In a separate saucepan, make a caramel with the sugar, adding the orange juice, cloves, vinegar and pork juice. Reduce it by half and then strain the mixture.

Caramelize the shallots with a quarter part of the sauce in a pan over low heat. Add the olive oil and the rest of the sauce. Emulsify it with a hand blender. In a nonstick pan with a bit of oil, place the pork pieces with the skin facing down. When the skin is crunchy, remove it from the heat.

To Assemble and Serve:
Place the shallots and sauce in the center of the plate and the pork slices on top of them with the skin facing up.

 

  • Alimentaria 2006
  • Food Debate : Spanish Chefs
  • Forum: Spanish Chefs

  •    Published: June 2006
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