{"id":14883,"date":"2016-11-24T12:58:05","date_gmt":"2016-11-24T11:58:05","guid":{"rendered":""},"modified":"2017-06-15T11:40:41","modified_gmt":"2017-06-15T09:40:41","slug":"crispy-suckling-pig-with-a-vegetable-garnish-and-head","status":"publish","type":"post","link":"https:\/\/www.masmallorca.es\/en\/gastronomy\/crispy-suckling-pig-with-a-vegetable-garnish-and-head.html","title":{"rendered":"Crispy suckling pig with a vegetable garnish and head"},"content":{"rendered":"<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\" alignright size-full wp-image-14848\" style=\"border: 0px none; margin-left: 20px; margin-right: 20px; float: right;\" title=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-1.jpg\" alt=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" width=\"150\" height=\"101\" \/><\/p>\n<p style=\"text-align: justify;\">The prestigious majorcan chef Benet Vicens welcomes us in his restaurant &#8220;Bens d&#8217;Avall&#8221;, an establishment located in a privileged setting of Mallorca, between the towns of S\u00f3ller and Dei\u00e0 and the edge of the sea. Specialized in cuisine based on <strong>native ingredients<\/strong>.<\/p>\n<p style=\"text-align: justify;\"><strong>\u00a0<\/strong><\/p>\n<p><!--more--><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" alignleft size-full wp-image-14853\" style=\"float: left; margin: 20px 20px 50px 0px;\" title=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-2.jpg\" alt=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" width=\"300\" height=\"391\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-2.jpg 300w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-2-230x300.jpg 230w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Vicens has prepared a typical dish of Mallorcan cuisine:\u00a0Crispy suckling pig with a vegetable garnish and head. <\/p>\n<p> Do not lose detail of the preparation and enjoy your meal.<\/p>\n<p> <strong>Ingredients:<\/strong><\/p>\n<p style=\"text-align: justify;\">&#8211; 1 suckling pig (3-4 kg)<br \/>\n <span style=\"text-align: justify;\">&#8211; s<\/span>alt, <br \/>\n <span style=\"text-align: justify;\">&#8211;\u00a0<\/span>pepper, <br \/>\n <span style=\"text-align: justify;\">&#8211;\u00a0<\/span>cardamom, <br \/>\n <span style=\"text-align: justify;\">&#8211;\u00a0<\/span>mace,<br \/>\n <span style=\"text-align: justify;\">&#8211;\u00a0<\/span>orange peel.<\/p>\n<p style=\"text-align: justify;\">\n<p> <span style=\"text-decoration: underline;\">Sauce<\/span>:\u00a0Fry the bones to release their juices and then soak them in the juices from the head until golden.<\/p>\n<p> <span style=\"text-decoration: underline;\">Head<\/span>: Boil in 2 litres of water with 1 leek, 1 carrot, fresh oregano, bay leaf and whole black peppercorns.<\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\" alignleft size-full wp-image-14858\" style=\"float: left; margin: 20px 20px 100px 0px;\" title=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-3.jpg\" alt=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" width=\"300\" height=\"418\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-3.jpg 300w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-3-215x300.jpg 215w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>\u00a0<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><strong>Preparation:<\/strong><\/p>\n<p style=\"text-align: justify;\">Cut the suckling pig into four pieces and vacuum pack it together with the herbs.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">Cook it in a steam oven or bain-marie for 24 hours at 65\u00baC. Once complete, take the meat out of the bag, recover the juices and de-bone it straight away.<\/p>\n<p style=\"text-align: justify;\">\n<p>\n <span style=\"text-decoration: underline;\">Garnish<\/span>:\u00a0<\/p>\n<p style=\"text-align: justify;\">Gather the head meat (jowls, cheeks, tongue\u2026) and slice it into Bruinoise. Season with garlic and bay leaf until golden. In the same pan, season with bruinoise vegetables: 2 tablespoons red pepper, 2 tbsp courgette, 2 tbsp spring onion and when in season, add artichokes, sugar snap peas, mushrooms, etc. Always fry with olive oil with garlic and bay leaf. Add finely chopped potatoes that have been poached in oil, a piece of chilli and 1 tbsp of freshly chopped fennel.<\/p>\n<p style=\"text-align: justify;\"><strong style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\" alignleft size-full wp-image-14863\" style=\"margin: 20px 20px 10px 0px; float: left;\" title=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-4.jpg\" alt=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" width=\"300\" height=\"200\" \/><\/strong><\/p>\n<p style=\"text-align: justify;\">\u00a0<\/p>\n<p style=\"text-align: justify;\">\u00a0<\/p>\n<p style=\"text-align: justify;\">\n<p> Add all the ingredients together and leave for 20 minutes in a casserole dish with the lid on in the oven at 140\u00ba.<\/p>\n<p style=\"text-align: justify;\">\u00a0<\/p>\n<p style=\"text-align: justify;\">\u00a0<\/p>\n<p style=\"text-align: justify;\">\n<p> <strong style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\" alignleft size-full wp-image-14868\" style=\"margin: 20px 20px 10px 0px; float: left;\" title=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-5.jpg\" alt=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" width=\"300\" height=\"218\" \/><\/strong><span style=\"text-align: justify;\">At the last minute, set the suckling pig in a frying pan, skin side down, until golden and crispy. <\/span>\u00a0<\/p>\n<p>\n <span style=\"text-align: justify;\">Serve on the garnish with the sauce on the side.\u00a0<\/span><\/p>\n<p>\n <span style=\"text-align: justify;\">For a touch of acidity, add a line of bitter orange marmalade.<\/span><\/p>\n<p>\n <span style=\"text-align: justify;\">Enjoy your meal!<\/span><br \/>\n <span style=\"text-align: justify;\">Benet Vicens<\/span><\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\" alignleft size-full wp-image-14873\" style=\"margin: 20px 20px 10px 0px; float: left;\" title=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-6.jpg\" alt=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" width=\"540\" height=\"359\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-6.jpg 540w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-6-300x199.jpg 300w\" sizes=\"(max-width: 540px) 100vw, 540px\" \/><\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\" alignleft size-full wp-image-14878\" style=\"text-align: justify; margin: 20px 20px 10px 0px; float: left;\" title=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" src=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-7.jpg\" alt=\"Crispy suckling pig with a vegetable garnish and head, recipe by Benet Vicens\" width=\"540\" height=\"330\" srcset=\"https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-7.jpg 540w, https:\/\/www.masmallorca.es\/wp-content\/uploads\/2016\/11\/porcella-cruixent-amb-guarnicio-de-verdures-i-cap-benet-vicens-7-300x183.jpg 300w\" sizes=\"(max-width: 540px) 100vw, 540px\" \/><\/p>\n<p style=\"text-align: justify;\">\u00a0<\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: justify;\">\u00a0<\/strong><\/p>\n<p><strong style=\"text-align: justify;\">\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The prestigious majorcan chef Benet Vicens welcomes us in his restaurant &#8220;Bens d&#8217;Avall&#8221;, an establishment located in a privileged setting of Mallorca, between the towns of S\u00f3ller and Dei\u00e0 and the edge of the sea. Specialized in cuisine based on native ingredients. \u00a0<\/p>\n","protected":false},"author":1,"featured_media":14952,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[28],"tags":[],"class_list":["post-14883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Crispy suckling pig with a vegetable garnish and head | +Mallorca: The Magazine of Mallorca<\/title>\n<meta name=\"description\" content=\"+Mallorca, Gastronomy: Benet Vicens has prepared a typical dish of Mallorcan cuisine: Crispy suckling pig with a vegetable garnish and head.\" \/>\n<meta name=\"robots\" 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