Burmese Style Suckling Pig

Method

• step 1

  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.

• step 2

  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).

• step 3

  Cook in the oven at 90C for 12 hours.

• step 4

  Remove from the oven and when cool enough to handle, gently pull the bones free from the meat.

• step 5

  Form a roll with each portion, with the skin on the outside and wrap tightly in cling film.

• step 6

  Refrigerate.

• step 7

  For the sauce:

• step 8

  Fry the shallots with the garlic and ginger.

• step 9

  Add the sugar, caramelizing a little without burning and then add the sake.

• step 10

  Boil vigorously for 3 mins.

• step 11

  Add the demiglace and reduce to half the original volume.

• step 12

  Strain.

• step 13

  Serving:

• step 14

  In a heavy frying pan, warm a little oil and brown the meat carefully on the outside until the skin is crunchy.

• step 15

  Finish reheating in a warm oven.

• step 16

  Serve the meat with boiled new potatoes and rocket dressed in olive oil and lemon.

• step 17

  Pour a little of the hot sauce around the meat.