CRISP SUCKLING PIG THAI STYLE

INGREDIENTS (to serve 4)

½ suckling pig, approx. 1.5 kg
Sunflower oil
Coriander
Ginger
Garlic shoots
Orange juice

PREPARATION

Bone the pork and place on a Gastronorm tray. Coat generously with oil and roast in the oven at 75ºC for about 6 hours. Leave to cool, press and cut into portions. Heat in the Roner or over hot water. Remove the skin, place a piece of waxed paper on the griddle and place the skin on it. Add a weight (for example, a pan or an oven tray). Sauté the pork portions in the wok with the other ingredients. Transfer to a mould and top with the crisp skin.

TO SERVE

Accompany with sweet potato purée if in season, or a potato purée.