Burmese Style Suckling Pig
Member recipe by valenciacity
This recipe comes from Seu-Xerea - a famous restaurant in the heart of Valencia that is faithful to its roots of great Mediterranean food with an Asian twist. Owner Stephen Anderson, formally a South London Physics teacher, wanted to offer an alternative to the traditional Valencian restaurant offering Paella and tapas. The Burmese style suckling pig, a recipe that Seu-Xerea has been serving up for 13 years, comes with potatoes, rocket dressed in olive oil and lemon with hot sauce around the meat.
- 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
- 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.
- 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.