1 suckling pork
500gr coarse salt
500gr granulated sugar
4 vacuum bags
800ml virgin olive oil
4 cloves of garlic
4 sprigs of fresh thyme
4 sprigs of fresh rosemary
The bones previously removed from the suckling-pork
Toasted garlic cream
2 cloves of garlic
50ml of whole milk
50gr green beans
First we start by removing the head, feet and tail of the pork, to reserve and do the demi-glace sauce.With the help of a knife, we proceed to remove the bones of the suckling pork completely, no bone must stay. Verify that there is not bones left, and set aside together with the head for the demi-glace
Once the pork is ready, we cut the suckling-pork in four pieces, so that we have 2 pieces corresponding to the front legs and the other two with the back legs.Proceed to do the marinade by mixing the salt, sugar and paprika.Introduce the pieces of suckling-pork in the marinade, that they remain very wellcovered thoroughly under the seasoning and leave it to marinade for 2 hours.Withdraw the marinade with the help of a humid cloth so that they remain well clean.Afterwards introduce every piece in a vacuum bag with a sprig of thyme, a sprig of rosemary, a crushed garlic clove and 200 ml of virgin olive oil. We pack the vacuum bags to 100 % with the help of a vacuum sealer.Cook in oven for 24 hours at68C on the steam setting.
Remove from the oven and first drain the oil and put the pieces of suckling-pork on a Gastronorm plate with baking paper in order for the pork to not stick to the plate, place the pieces in a way that the skin side is at the bottom, touching the baking paper.Cover the whole plate alternating front leg with back leg so that it remains well levelled and cover it with a plate of the same size so that it fits perfectly. With a weight of approximately 10KG, place it above both plates to create crispy effect and set aside for 12 hours in a cold-storage room.Finally turn out the cake of suckling-pork and ration out in 8 equal pieces
Toast the bones of sucking-pork in an oven plate for approximately 30 minutes at 180 degrees Celsius, Color must be golden brown but never burnt.In a separate high pot, sauté the vegetable previously cut in mirepoix with a small amount of olive oil until it is caramelized well.Introduce the golden color bones in the pot with the vegetables, cover with water and reduce at low heat for approximately 8 hours.To strain the broth by a very thin colander and set aside to cool
Once it has cooled down, withdraw the fat that will be at the upper part of the containerwhere the broth has cooled with the help of a spoon.Reduce the broth without the fat until it has the wished texture and set aside.
First peel the carrots and cut in mirepoix. Proceed to cook the peeled carrot in abundant water with a small amount of salt.Pass it through a mixer and emulsify little by little with the butter. Add salt and pepper to taste.
Toasted garlic cream
Wrap the garlic cloves in aluminum foil and put in the oven at 185 degrees Celsius for 20 minutes, peel the garlic and crush with the milk.Add the sunflower oil to the milk and the garlic until it emulsifies as if it was a mayonnaise. Add salt and pepper to taste. Set aside until needed.
Boil the vegetables separately in abundant water with salt until they are ‘al dente’ and cool in ice water.
Place the pieces of suckling-pig to cook on a kitchen plate with the skin facing down until it has a golden color and crunchy texture.Warm up the carrot puree and decorate with several tear shapes on the plate.Sautee the vegetables and portion a small amount on the plate.With the help of a spoon, make small dots of the garlic cream.Place the sucklingpork and drizzle the demi-glace sauce on top.
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