Suckling Ibérico Pig “a La Segoviana”, Shoestring Fries, And Cherry In Textures Recipe

Cooking Instructions

1. 1

   Prepare the Suckling Pig

   Preheat your oven to 180°C (350°F). Rinse the suckling Ibérico pig and pat it dry with paper towels. Rub the skin with olive oil, sea salt, black pepper, and minced garlic cloves. Place fresh rosemary inside the cavity.

2. 2

   Roast the Pig

   Place the pig in a roasting pan and cover it with foil. Roast in the preheated oven for approximately 2.5 to 3 hours, removing the foil during the last 30 minutes to allow the skin to crisp up.

3. 3

   Prepare Shoestring Fries

   While the pig is roasting, peel and cut the potatoes into thin matchstick shapes. Rinse in cold water and dry thoroughly. Heat oil in a deep fryer or large pot to 180°C (350°F) and fry the potatoes until golden brown and crispy. Drain on paper towels and season with salt.

4. 4

   Prepare Cherry Sauce

   In a small saucepan, combine the cherries, balsamic vinegar, and sugar. Cook over medium heat until the cherries break down and the sauce thickens, about 10 minutes. Strain if desired for a smoother texture.

5. 5

   Serve

   Once the pig is done, let it rest for 15 minutes before carving. Serve slices of the pig alongside shoestring fries and drizzle the cherry sauce over the dish.