Suckling Pig with South Indian spices
Isaac Mchale of the award-winning Clove Club, dazzles us with his exciting recipe for suckling pig, perfect for this time of year and perhaps even a Christmas menu alternative, taken exclusively from...
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- hotels & travel
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.
Ingredients
- Pork shoulder and neck
- 30g per 1kg confit salt
- Pork head
- Confit salt
- Garlic and sage oil
- Pork belly
- Pig ear, tail and tongues
- Salt
- 20g coriander seed
- 100g fennel seed
- 50g black pepper
- 20g green cardamom
- 100g sage
- 50g rosemary
- 750g coarse salt
- 15g galic
- 1kg sweet onion
- 15g red chilli (inc seeds )
- 15g green chilli (inc seeds)
- 15g ginger
- 25g turmeric
- 45g lemon grass
- 45g corriander seeds
- 85g corriander steem
- 5g black cardamom
- 10g green cardamom
- 15g black pepper
- 150g coconut
- 40g coconut oil
- 1g curry leaves
- 2g lime leaves
- Cinnamon salt for seasoning pork tableside
- 100g cinnamon
- 50g green cardamom
- 2 garliccloves
- 500g Maldon salt
- Pinch deep fried curry leaves per dish
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