Roast suckling pig with roast pineapple and baby squid
by Tom Aikens
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Ingredients
Fresh Meat
1 piglet leg
1 baby pork rack
1.5kg suckling pig bones, chopped
100g of smoked bacon skin
Oils & Vinegars
50ml of olive oil
250ml of cider vinegar
306ml of vegetable oil
80ml of lemon oil
Dairy
butter, for greasing
Store Cupboard
sea salt
pepper
115g of caster sugar
3l chicken stock
16g of black peppercorns, crushed
22g of Demerara sugar
50g of plain flour
25g of cornflour
salt
Fruit & Vegetables
4 large carrots
1 garlic bulb
3 large onions
3 banana shallots
500g of fresh pineapple, chopped
1 lemon, peel only
102 1/2 pineapples, small
75ml of lemon juice
Salad & Fresh Herbs
4 bay leaves
2 1/2 sprigs of fresh rosemary
11g of fresh thyme
1/2 head of celery
1/2 bunch of fresh tarragon
1/4 bunch of fresh parsley
12g of lemon thyme
2 little gem lettuces, halved
Beverages
500ml of cider
500ml of white wine
150ml of water
50ml of iced water
Fish & Shellfish
1 large squid body, 1 1/2 kg in weight
Spices & Dried Herbs
18 sage leaves
Bakery
15g of baking powder