Roasted suckling pig, cumin potato cream

ROASTED SUCKLING PIG CUMIN POTATO CREAM ALLERGEN - PORK | NO GLUTEN PREPARATION TIME - 24H | COOKING TIME - 10H | SERVICE - 20MIN EQUIPMENT - KNIFE | VACUUM COOKING (optional)| BUTCHER STRING LET’S DO THIS I suggest to check for a nice Spanish suckling pig of 3/4kg. After prepping the piglet as indicated, mash is made and the juice is ready to glaze, it is time to coat the meat with olive oil and sea salt. Roast in oven for 15 to 20 min at 180/200C. Serve with some suckling pig jus and cumin mash on the side. If you have a lettuce, season with a classic vinaigrette and some green apple as we eat in Segovia or Avila.

MISE EN PLACE - 4 GUESTS 4PC SUCKLING PIG* SQ PIG JUS* 240G CUMIN MASH* SQ OLIVE OIL SQ FLEUR DE SEL

SUCKLING PIG- 8 GUESTS | PREP TIME 12H INGREDIENT

QUANTITY

PROCESS

SUCKLING PIG 3/4KG SEA SALT OLIVE OIL

1U SQ SQ

1 cut head off and split horizontally in two the piglet.

Use a bread knife or a saw.

2 Debone carefully without breaking the skin. Take out some meat from the leg and the shoulder as from the belly to add on the loin upper part. Season with sea salt.

3 Roll half piglet and cut in two. Cut in two and tight it in cling film. Vacuum each cuts (4 cuts) with olive oil.

4 Slow cook at 70C for 8 to 10 hours.

5 Cool in ice bath. Take out the cling film and portion in 200g cuts. Tight it nicely with butcher string. Vacuum by portion.

if you don’t have a vacuum cooking machine, I recommend to roast the suckling pig with oil and sea salt in the oven. Add a garlic head cut and water in the tray and cook the piglet at 130C for 3 hours. Finish cooking at 180C for 15 to 20min till the skin gets crispy.

CUMIN MASH - 200G | PREP TIME 10MIN INGREDIENT

QUANTITY

PROCESS

POTATO MONA LISA OLIVE OIL CUMIN SEEDS

1200G 500G 20G

1 Peel the potatoes and cut in big pieces.

2 In a large pot heat to a simmer the olive oil and cook the potatoes to tender for around 30 to 40min.

3 Strain trough a chinois and leave to cool at room temperature for at least 15 minutes.

4 Process the cumin seeds to powder in the Thermomix. Strain through a sieve.

5 Put the potatoes warm with the cumin powder in the thermomix and process to puree. You can add some cooking olive oil if necessary.

6 Transfer to a plastic tray and cool the puree covered by a cling film. Once it is cold, vacuum pack. DO NOT FREEZE.

Add a lit of water and reheat easily the mash in teh microwave.

SUCKLING PIG JUS - 300G | PREP TIME 10MIN INGREDIENT

QUANTITY

PROCESS

BONES | HEAD VEGETAL OIL COLD WATER CARROT AUST LEEK WHITE ONIONS GARLIC HEAD BAY LEAVES BLACK PEPPERCORN

2000G 60G 4000G 50G 200G 150G 20G SQ SQ

1 Coat the pork bones with 60g of the corn oil in a roasting pan and roast at 250ยบC for about 20 minutes.

Stir occasionally the bones in order to ensure a perfect browning.

2 In the meanwhile roast the onions, carrots and leeks mirepoix in a sauce pan with 30g of oil to a dark brown color.

3 Once the bones are with a deep brown color, transfer to a stockpot.

4 Drain the excess of oil and deglaze the roasting pan with enough water in order to scrap up the glaze and the meat. Add it to the stockpot. Cover with water.

5 Bring slowly to a simmer for around 5 hours; skimming continually. Strain through a chinois into a large container.

5 You should have around 2000g of stock. Cool over an ice bath.

6 Take out excess of fat on surface. Keep the fat for other use.

7 Put back on heat to a simmer and reduce slowly to get around 300g of pork demi glace.

8 Strain through a chinois and store in the refrigerator or in the freezer for longer storage.

Locum restaurant - Toledo | Spain - 2003