1 suckling pig, not too large
2 kg local oranges
1 dl liquid soya
4 white onions from Gáldar
70 gr brown sugar
Ground black pepper
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
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.
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!"
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.
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.