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Beef and Pork

Mallorcan Style Suckling Pig

An excellent recipe from the Spanish island.

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Nestling in the Berlin skyline Hugo's
restaurant is a favourite retreat for the
capital's gourmets. With a Michelin star next to
his name, head chef Thomas Kammeier offers
culinary delights in a fashionable setting. This is one of his most popular dishes


Ingredients

1 Shoulder of Suckling Pig
5 Oranges
Salt
Fennel Seeds
Mustard Seeds
Caraway Seeds
White and Black Pepper
Bayleaf
Garlic

Remove the skin from the pork. Mix the spices and rub into the under side. Slice the oranges, spread the slices on a backing tray and place the meat above them. Cover the meat with more orange slices, place a baking tray on top and weight it down. Leave to stand for 24 hours in a cool place.
Take the meat out of the marinade. Seal it in a vacuum oven bag and slow roast it for 24 hours at 70 degrees celsius.

2 Fennel Bulbs
4 Oranges
Garlic Butter
Orange Juice
Freshly Ground Salt, Pepper and Fennel Seeds
Salt

Slice the fennel and fry in the garlic butter until translucent. Add orange juice and butter to thicken. Add the sliced oranges at the end and season.

Wash the artichokes. Fry in olive oil with a little garlic and thyme. Season with salt and pepper.

For the sauce.

Use savoury veal stock, add caraway, garlic shallots and bayleaf to taste.