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Iberian suckling pig with crispy fruit ragout

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Iberian suckling pig with crispy fruit ragout

At a glance

Serves:
2
Difficulty:
Medium
Cost per serving::
Caro
Preparation:
8 hs y 45 min min.
 
 

Josep Coronado

Read interview with:

Josep Coronado

Ingredients

    • 1 shoulder of Spanish pork, 600-700 gr.
    • 1 Granny Smith apple
    • 100 gr. of pineapple
    • 50 gr.. of dried apricots
    • 20 gr. shelled green pistachios
    • 1 kg. pork rib
    • 2 onions red onions
    • 1 carrot
    • 1 leek
    • 3 Cloves garlic
    • 1/2 kg. olive oil
    • 3 grams. black pepper corns
    • 100 gr. brown sugar
    • 80 gr.  salt
    • 50 gr. paprika
    • Fleur de Sel
    • 1 sprig of thyme
    • 1 tablespoon orange zest

Method

  1. Clean and bone the shoulder of suckling pig and soak in a marinade of paprika, salt and brown sugar for 2 hours in refrigerator.
  2. Rinse the pork with plenty of cold water. Cover in olive oil and steep, along with crushed garlic, thyme and orange zest. Slow cook in the oven at 85ºC for 8 hours. When cooled, remove from oil and cut into two parts.
  3. To make the sauce, brown the pork ribs in the oven for 30 minutes at 180ºC. Meanwhile, finely chop the onion, carrots and leeks and saute with olive oil until well browned. Then add the pork ribs and cover with water. Simmer for 2 hours over a low heat. Strain and reduce.
  4. For the fruit ragout, dice the fruit into 1 x 1 cm cubes and saute in a non-stick frying pan before adding the roasted pistachios.
  5. Lightly fry the pork meat on each side in a non-stick frying pan until crisp. Serve with ragout, a little sauce and fleur de sel.

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