Recipe by Paolo Barrale: Suckling Pig, Scallion, Sfusato Lemon's Compote
Ingredients for 4 people
- 1 suckling pig rack
- 1 liter of soybean oil
- 100g suckling pig jus
- 200g spring onions
- Lemon pepper (Sansho)
- Rosemary and thyme bouquet garni
For the lemon compote
- 150cl water
- 100g Sorrento lemon candied peel
- 40g lemon juice
- 2g agar agar
Method
Debone the rack and use the pieces to make the jus.
Rub the pigskin with coarse salt for 10 minutes and let the salt penetrate for about 30 minutes.
Rinse off the excess salt and place the pig with a bouquet of herbs in a high-sided container. Cover with oil and bake in the oven at 100/120 °C for about 1 hour.
Cut the candied peel into thin pieces and combine with the rest of the ingredients in a saucepan.
Bring it all to a boil for about 2 minutes and let it cool. Once everything has solidified, blend it to obtain a delicate spreadable cream to garnish the dish.
Turn the spring onions and cook them in a non-stick pan with a knob of butter and a little salt.
Score the pigskin with a knife in vertical and horizontal cuts (it will look like a grid) and brown it in a non-stick pan with a light weight on top.
Plate composition
When the skin is crispy, cut into portions and place them on plates previously spread with compote, grate some fresh lemon, and if available, add some rosemary flowers.
Garnish with spring onions and pig jus. Finally, add the lemon pepper and some salt crystals.
Photo by Lemon Studio
