Suckling Pig's Cheeks with Soy Sauce and Potato Cream (Metric)
Customary version of recipe
Yields 8 portions
|Suckling pig cheeks, 2 cheeks per serving
|Olive oil, extra virgin, divided use
|Serrano ham bone
|Potatoes, starchy, Russets, peeled
|Salt, divided use
|Butter, unsalted (2 ¼ sticks)
||240 ml., plus 30 ml.
|Rosemary or flat-leaf parsley, chopped
Make the pig’s cheeks. Place the pig’s cheeks in a large saucepan, add 4 liters water to cover, the salt, 15 ml. of oil, and the ham bone and bring to a boil over high heat. Reduce the heat to medium low, cover partially, and simmer for 1 ½ hours, or until the skin and meat is very tender.
Drain the cheeks and allow them to cool until they can be handled. Slice them into 0.64 cm.-inch-thick slices and set aside.
Heat the remaining oil in a large skillet over medium heat and add the onions. Cook, stirring, until tender, about 3 minutes, then add the garlic. Cook stirring, for a minute, until fragrant, and add the sliced suckling pig cheeks, the soy sauce, and sake. Bring to a boil over medium-high heat and reduce for 10 minutes, or until the oil and liquids have reduced to a little over 120 ml. Reserve warm.
Make the potato pureé. Place the peeled potatoes in a medium saucepan with enough water to cover by an inch (about 2 liters). Add ½ teaspoon of salt and bring to a boil over medium heat. Cover partially and boil until tender, about 25 minutes. Drain and return to the warm pot. Cover tightly and let sit for 5 minutes.
Mash the potatoes through a food mill or potato ricer or by hand in a mixing bowl. Gradually add the butter, using a whisk to stir until you have a fine potato cream, 2 to 3 minutes. Season to taste with 7.5 ml. of salt.
Place 2 spoonfuls (about 45 ml.) of potato cream in the middle of each plate. Top the potato with 4 slices of pig’s cheeks and drizzle over 15 ml. of the jus. Sprinkle with rosemary or parsley and serve.
Cándido López Cuerdo, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshops IV A and IV B on Friday, Nov. 3, 2006