Confit suckling pork, carrot puree, garlic cream

Name: Confit suckling pork, carrot puree, garlic cream
Ingredients: 1 suckling pork; 500gr coarse salt; 500gr granulated sugar; 250gr paprika; 4 vacuum bags; 800ml virgin olive oil; 4 cloves of garlic; 4 sprigs of fresh thyme; 4 sprigs of fresh rosemary; The bones previously removed from the suckling-pork; 500gr carrots; 500gr onions; 500gr leeks; 200gr butter; Fine salt; Espelette pepper; 2 cloves of garlic; 50ml of whole milk; 250mlsunflower oil; 100gr zucchini; 50gr broccoli; 50gr green beans

www.four-magazine.com

Enjoy this exquisite recipe for confit suckling pig from luxury boutique hotel Eden Roc at Cap Cana's chef, Alberto García...Yum!

Keywords

hotels & travel

View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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