Suckling pig pancetta with potato purée, mustard fruits and rosemary apples

  • Main
  • medium
  • 4
  • 60 minutes, plus 8 hours sous vide cooking time

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Ingredients

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Suckling pig pancetta

Rosemary apples

  • 2 apples
  • 30g of sugar
  • 1 tbsp of rosemary, chopped
  • salt, to taste
  • pepper, to taste
  • 1 tsp raspberry vinegar
  • 50g of butter

Potato purée

To plate

1
Cut the pancetta into pieces and season with the chopped herbs, salt and pepper. Leave to marinate for 3 hours
2
Preheat a water bath to 65ºC
3
Place the pancetta in vacuum bags and seal. Cook in the water bath for 8 hours
4
Peel, core and dice the apples, then mix with the sugar, chopped rosemary, salt, pepper and 1 tsp of raspberry vinegar. Cook in a small saucepan over a low heat for 5 minutes. Add butter and stir until creamy
  • 2 apples
  • 30g of sugar
  • 1 tbsp of rosemary, chopped
  • pepper, to taste
  • salt, to taste
  • 1 tsp raspberry vinegar
  • 50g of butter
5
For the potato purée, boil the potatoes and mash while they are still hot
6
Place them in a pan over a low heat and start whisking. Add the milk, salt, nutmeg and a fine grating of tonka bean to taste. Add the Parmesan and remove from heat
7
Add a drizzle of oil to a hot iron pan and fry the pancetta skin-side down until it becomes crispy, for at least 5 minutes. Drain on kitchen paper and keep warm
8
Place two spoonfuls of the potato purée onto the centre of each plate, then place the pancetta pieces on top
9
Add a quenelle of rosemary apples and spoon some mustard fruit onto one side of the plate. Pour over a spoonful of the juices from cooking the pancetta and garnish with rosemary, cress and edible flowers
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