Roasted suckling pig cup, parsley root, and apricots | Fabio Abbattista | Chef Recipes | Reporter Go

Ingredients

• 1 Mora Romagnola pork shoulder
• Salt
• Thyme, rosemary
• 450 g apricots
• 6 g sliced ginger, peeled
• 60 g brown sugar
• 1 cinnamon stick
• 1/2 g gelatin
• 50 g finely chopped parsley
• 10 g fresh chili pepper, seeded
• 40 g chopped spring onion
• 10 g fresh chopped oregano
• 1 clove of garlic, cored
• 110 g extra virgin olive oil
• 2 g chopped fresh fennel
• fine salt and freshly ground black pepper to taste
• 1 liter water
• 1 liter white wine vinegar
• 1 liter white wine
• 2 pieces of cinnamon
• 3 sprigs of parsley
• 105 g fine salt
• 210 g sugar
• 8 cardamom pods
• 15 juniper berries
• 1 chili pepper
• 1 ½ cloves of garlic
• 1 bay leaf
• Parsley root
• Extra virgin olive oil
• Parsley
• Fine salt and pepper
• Brown butter
• Cream
• Vegetable broth
• Salt, white pepper to taste