Chef Joan Roca of El Celler de Can Roca
As Demonstrated at Madrid Fusion 2004
Translated and Adapted by StarChefs.com
Yield: 6 Servings
Chef Joan Roca's Iberian Suckling
with Caramelized Shallots, Orange and Clove
- 1 (3.5 kilogram) suckling pig
- 6 vacuum bags
- Black peppercorns
- 2 deciliters olive oil
- 400 grams shallots
- 2 oranges
- 2 teaspoons sugar
- 1 teaspoon cloves
- 1 deciliter Cabernet vinegar
- 2 teaspoons extra-virgin olive oil
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.
Roast the shallots in the oven, then peel them. Juice the two
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.