Burmese Style Suckling Pig
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Burmese Style Suckling Pig

By valenciacity (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Total time
    • Pig has to be cooked for 12hours in the oven
  • A challenge
  • Serves 6
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.
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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

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.
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    Rating: 5 out of 5.1 rating
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