INGREDIENTS (to serve 6)
1 Iberico suckling pig, weighing 3.5 k
2 dl olive oil
6 vacuum packs
1 tbsp cloves
2 tbsp sugar
1 dl Cabernet
400 gr shallots
2 tbsp virgin olive oil
Cut the suckling pig into six pieces (2 shoulders, 2 legs and the 2 rib sections). Sprinkle with salt and vacuum-pack individually with a few peppercorns and olive oil. Cook at 85ºC for 5 hours, at an internal temperature of 82ºC. Cool quickly (if to be kept until later).
Open the bags, reserving the cooking juices. Remove the bones from the pork. Bake the shallots in the oven then peel. Squeeze the oranges. In a small pan, make a caramel with the sugar then add the orange juice, cloves, cooking juices and vinegar. Reduce to half and strain. Caramelise the shallots with one quarter of the sauce in a small pan over a gentle heat. Add the olive oil to the rest of the sauce and beat until an emulsion forms. Heat a little oil in a non-stick frying pan and fry the pork, skin side down, until crisp and golden.
Place the shallots and the sauce in the centre of the plates and top with the pork, skin side up.