Peter Gilmore

Crisp Pressed Suckling Pig with Prunes, Pedro Ximénez Sherry Vinegar, Black Pudding and Cauliflower Cream

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Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
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By Peter Gilmore

Published 2010

  • About

This is the same technique that I use for the duck recipe. The suckling pig is accompanied with bittersweet chocolate black pudding, cauliflower cream and macerated prunes — it’s a rich, full-flavoured combination.

Ingredients

  • 1 Whole 10 kg (22 lb) Suckling Pig
  • 1 kg (2

Method

Remove the head from the suckling pig carcass and reserve for another use. Cut the rest of the pig into four, dividing it along the spine and then in half forequarter and hindquarter cuts. Place each quarter into a large vacuum bag with 100 ml (3½<

Photos