Ingredients
Marinade forthe pig
3 pepper corns
5 cardamompods
1 star anise
1 tspcoriander powder
15gfine salt
3 bay leaves
25ggrated ginger
200ml grape seedoil
Cream of celery and turnip
1l milk
600gcelery and turnip
Salt and pepper, to taste
Sweet and sour beetroot
20 beetroot cubes
40graspberry vinegar
Apricotpearls
100gofapricot
1gagar agar
Brunoise of celery and turnip, to taste
Method
Marinade & suckling pig
Whisk the spices with oil and leave it to infuse for 4 hours at 60 degrees in the alto shaam.Sieve the mixtureand divide the pig into parts.For the thighsand shoulders | Thighs at 65 degrees for 60 minutes, shoulder at 65 degrees for 45 minutes.Let the thigh cool down and dice in 5cm cuts.Heat a generous amount of oil and fry the meat on the skin until golden brown. Finish them offin the oven for 6 minutes.Scorch the meat on the side of the skin with garlic and thyme. Bastewith rest of the pig marinadein salamander.Repeat the basting procedure2 to 3 times.
To serve
Plate according to image with suckling pig nestled on top of the sweet and sour beetroot, cream of celery and turnip and the chilli confit apricots.
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