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


Suckling Pig Confit:
1 7½ to 8½-pound suckling pig
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

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.