|  home | feedback | help          
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
+ Click images to enlarge
Iberico  Suckling Pig Confit with Shallot and Orange  Sauce

Iberico Suckling Pig Confit with Shallot and Orange Sauce
Chef Joan Roca of El Cellar de Can Roca – Girona, Spain
Adapted by
Yield: 6 Servings


Suckling Pig Confit:
1 7½ to 8½-pound suckling pig
¾ cup olive oil
24 black peppercorns

Shallot and Orange Sauce:
14 ounces shallots
2 tablespoons sugar
Juice of 2 oranges
1 tablespoon cloves
½ cup Cabernet Sauvignon vinegar
2 tablespoons extra virgin olive oil

To Assemble and Serve:
Elderberry flowers
Maldon sea salt

For the Suckling Pig Confit:
Cut the pig into 6 pieces: 2 shoulders, 2 legs and 2 rib sections. Salt the pieces and vacuum seal individually with a few black peppercorns and 2 tablespoons olive oil in each bag. Cook at 70°C/158°F for 12 hours in a bain-marie or steam oven. (Once cooked, you can store the product: cool rapidly in a blast cooler or ice water bath; refrigerate.) Before opening the bags, warm in a 60°C/140°F bain-marie (this facilitates deboning process). Upon opening bags, save the juices for the shallot and orange sauce, and then debone the pieces.

For the Shallot and Orange Sauce:
Preheat the oven to 149°C/300°F. Roast shallots until tender and peel them. Meanwhile, make a caramel with the sugar in a saucepan. Add the orange juice and cloves; then stir in the reserved pork cooking juice and vinegar. Reduce the liquid by half; then strain through a fine-mesh sieve. Caramelize the shallots with a quarter of the sauce in a saucepan over low heat; set aside. Add the olive oil to the remaining sauce and emulsify with a mixer.

To Assemble and Serve:
In a preheated non-stick pan or on the grill with a little oil, put the suckling pig skin-down to brown the skin and raise the internal temperature of the meat. Cook until the skin is nicely golden and crispy. Drizzle the sauce in a circular pattern in the middle of the plate. Put the shallots in the middle and top with the suckling pig, skin side up. Garnish with a few elderberry flowers and a sprinkling of salt.


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy