Burmese Style Suckling Pig
This succulent recipe features tender suckling pig cooked slowly in aromatic spices and sunflower oil until perfectly tender. The meat is then rolled and chilled to enhance its flavors. Served alongside a rich shallot and ginger sauce and paired with crisp new potatoes and zesty rocket salad, this dish promises a symphony of flavors and textures that will delight your taste buds.
— Constant Cookbook
Ingredients
- 1 suckling pig cut into 6 portions (ribs, front and back legs)
- 2 l sunflower oil
- 10 star of anis
- 3 cinnamon sticks
- 2 tbs fennel seeds
- 2 tbs cardamom
- 1 tbs cloves
- 25 g dried mandarin peel
- For the sauce
- 200 g shallots chopped finely
- 100 g chopped ginger
- 8 cloves garlic
- 2 tbs sugar
- 50 ml sake
- 200 ml demiglace or beef stock
- 6 tbs soy sauce
Instructions
- Season the suckling pig with salt and pepper. Choose a deep tray in which the pig fits comfortably and can be covered with the oil.
- Sprinkle the pig with spices and proceed to cover with the oil. Using greaseproof paper, a heavy frying pan and a little imagination, ensure the pork is completely submerged in the oil (you may need more oil if the tray you have chosen is much bigger than the pork).
- Cook in the oven at 90C for 12 hours.
- Remove from the oven and when cool enough to handle, gently pull the bones free from the meat.
- Form a roll with each portion, with the skin on the outside and wrap tightly in cling film.
- Refrigerate.
- For the sauce:
- Fry the shallots with the garlic and ginger.
- Add the sugar, caramelizing a little without burning and then add the sake.
- Boil vigorously for 3 mins.
- Add the demiglace and reduce to half the original volume.
- Strain.
- Serving:
- In a heavy frying pan, warm a little oil and brown the meat carefully on the outside until the skin is crunchy.
- Finish reheating in a warm oven.
- Serve the meat with boiled new potatoes and rocket dressed in olive oil and lemon.
- Pour a little of the hot sauce around the meat.
Yield
Serves 6
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