search
Loading
|  home | feedback | help          
StarChefs
 
 
The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven
Hobart Recipes
Hobart Videos
Home
The Hobart Legacy Mixer
The Hobart 3000 Slicer
The Hobart Combi-Oven
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
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 StarChefs.com
Yield: 6 Servings

 

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

Shallot and Orange Sauce:
14 ounces whole shallots
2 tablespoons sugar
Juice of 2 oranges
1 tablespoon cloves
Pork cooking juice (from above)
½ cup Cabernet Sauvignon vinegar
2 tablespoons extra virgin olive oil

To Assemble and Serve:
Elderberry flowers
Maldon salt

Method
For the Suckling Pig Confit:
Cut pig into 6 pieces: 2 shoulders, 2 legs and 2 rib sections. Salt 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 bags, warm in a 60°C/140°F bain-marie – this facilitates deboning process. Upon opening bags, save the juices (set aside) and then debone pieces.

For the Shallot and Orange Sauce:
Preheat oven to 149°C/300°F. Roast shallots until tender and peel them. Meanwhile, make a caramel with the sugar in a saucepan. Add orange juice and cloves; then stir in pork cooking juice and vinegar. Reduce liquid by half; then finely strain. Caramelize shallots with a quarter of the sauce in a saucepan over low heat; set aside. Add olive oil to 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, place suckling pig skin-down to brown the skin and raise internal temperature of the meat. Cook until the skin is nicely golden and crispy. Drizzle sauce in a circular pattern in middle of plate. Put shallots in middle and top with suckling pig, skin side up. Garnish with a few elderberry flowers and a sprinkling of salt flakes.

 

 

 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