Lechón Confitado con Especias

Name: Lechón Confitado con Especias
Cuisine: Peruvian
Ingredients: 1 tbsp allspice; 1 tbsp fennel seeds; 1 tbsp star anise; 1 tbsp coriander seeds; Salt; 2 cups (½ ltr) duck fat; 1 tbsp powdered ginger; 1 tbsp cumin; 2 legs of suckling pig of about 1½ lb (700 g) each; 3½ oz (100 g) bacon, chopped; 7 oz (200 g) callampas or portobello mushrooms, sliced fine; 7 oz (200 g) callampas or portobello mushrooms, sliced fine; Clarified butter; 2 cups (½ ltr) pork pan juices; 1 rocoto seeded, deveined and puréed in blender; 1 tbsp honey; 1 tbsp maple syrup; 2 tbsp white vinegar; 3½ oz (100 g) butter; 2 lb (1 kg) tomasa (white) potatoes; 1 red onion, chopped fine

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This recipe comes to us from Gáston Acurio, a graduate of the Cordon Bleu School of Cooking in Paris and chef/owner of one of Lima’s premier international restaurants, “Astrid y Gastón”.

Ingredients

2 legs of suckling pig of about 1½ lb (700 g) each
1 tbsp

Americas
Peru
Lima
Paris
Main course
Gluten-free

Method

Preparation

Toast the spices lightly and grind in a spice mill or food processor.

Reserve about 1 tbsp of the spice mixture for the sauce and rub remaining spices over pork. Leave overnight.

The next day lift pork from the spices. Preheat oven to 212°F/100°C.