Gran Canaria
The Official Gran Canaria Tourist Website
Silueta Gran Canaria Site map
Gran Canaria

Gastronomy

This is how 'Roast black suckling pig with orange, soya and Gáldar onion' is made, by chef Thomas Leeb



FIRST STEPS
a) Ingredients (for 4 diners)


1 suckling pig, not too large
2 kg local oranges
1 dl liquid soya
4 white onions from Gáldar
3 cloves
70 gr brown sugar
Salt
Ground black pepper
Maldon salt

b) Other ingredients
100 gr sweet potato yolk purée
20 gr roast pepper purée
20 gr alioli sauce with Tejeda almonds
50 gr crushed green pistacho nuts
10 gr Canary olive oil caviar
10 gr crunchy bread cubes

PREPARATION


Cut up the suckling pig into six pieces. Season with salt, vacuum lock and cook in a pre-heated oven for 16 hours at 69 degrees.

Debone and press flat, then cover carefully with the skin of the suckling. Let this settle for 12 hours. Prepare the sauce, adding pieces of suckling to it. Boil and simmer down for 20 minutes, then strain and store.

The flat suckling is cut into squares which are toasted in a pan on both sides. It is then all served up together with the rest of the ingredients.

The sweet potato purée is served in a separate bowl with the sauce.

Download recipe [PDF - 354 KB]


Roast black suckling pig with orange, soya and Gáldar onion

THE INSPIRATION OF THE CHEF


Thomas Leeb explains his recipe to us:

"I created this dish using a spectacular and greasy ingredient, none other than our very own roast suckling pig.

I love to roast it, softening it with locally sourced bitter oranges, and with sweet potato, which provides the sweetness of course. The soya and clove, a commonly used spice in my homeland of Austria, add a touch of the far east. As well as small pieces of garnish which help to subtly accompany the star of this dish, none other the our own black suckling pig.

Enjoy your meal!"

Roast black suckling pig with orange, soya and Gáldar onion
Roast black suckling pig with orange, soya and Gáldar onion

Documento sin título
Who is Thomas Leeb?

Thomas is a cook with an Austrian background, who settled on the island many years ago.

He is the member of a family steeped in the catering tradition, ending up in Gran Canaria following many years’ training in many different Spanish cities, opening his restaurant Thomas Algo?, providing him with the necessary experience that took him to the à la carte menu at the Hotel Santa Catalina, one of the leading hotels on the island’s capital located near to the Sports Marina of Las Palmas de Gran Canaria, today run by Thomas.

Thomas creates an extravagant blend of traditional Canary cuisine with central European flavours, together with his creative nouvelle cuisine formulas.

It is his own combination which has earned awards such as 1st Prize ‘Sol’ from the 2014 Repsol Guide, and the 2nd Prize ‘Sol’ in 2015, among other distinctions.


Our 6th ‘Dish-enhancing’ secret ingredient

The black suckling pig from Gran Canaria is a specially protected breed, included in the official catalogue of Spanish cattle breeds. It is very highly regarded in kitchens all around the island. (Check out more info here)

If you are interested in livestock, we recommend you visit Granja del Tío Isidro, in the town of Jinámar. It is a traditional estate dedicated to the agriculture and livestock industry, and is readily open to visitors. It boasts indigenous cattle breeds, such as local cows, the peli-buey sheep, and the black Canary suckling pig.




The making of 'Islandmix' also features the collaboration of Gran Canarian potter Gustavo García Cruz.
You can learn all about his work on this fanpage plus his INusuall brand and his comtemporary pottery pieces.

Further information about local craftsmen and women can be found on the FEDAC official website.