- 1 suckling pig, weighing approx. 4500 gr.
- Orange juice
- 30 gr. lard
- 30 mI. Virgin extra olive oil
- White pepper
- A bouquet garni of a leek, celery ½ bay leaf
- Mineral water
- 300 gr. dried apricots
- 250 mI. Curial moscatel (Moscato d'Asti)
- Ask the butcher to cut the suckling pig in regular pieces. At home, burn them lightly to eliminate its fuzz and let it very clean (if you have time enough you can put it to soak all night in the fridge with water, two spoons of salt and two spoons of vinegar. Meat will taste better)
- Dry the pieces and rub them with orange juice and season them with salt, pepper and savory. Cook the suckling pig in a big enough pressure cooker (if it’s not so big, you can cook them in two times). All pieces in the pressure cooker must be totally covered with water, salt with care de cooking water, add the bouquet garni, put the lid on and, when the valve begins to sound, let it cook for 50 minutes. Be very careful while opening the lid. Let the suckling pig for a while in the cooking sauce
- When the pieces are still warm, you can bone them easily. Set them aside in the fridge, wrapped up, and trying to maintain a nice shape.
- 4. Put the dried apricots in a MEDIUM saucepan with Curial moscatel and let them cook in a low fire for 10 minutes. Put it all together.
FINISHING AND PRESENTATION
- In a frying pan put abundant olive oil and when it’s still cold put the suckling pig pieces with the skin in contact with the pan, put a medium fire and let it cook until you obtain a golden, dry and crunchy skin; you can then turn them just to brown them a little.
- Present the hot suckling pig pieces with the crunchy skin, the dried apricots and the sauce.