Lacquered black Canarian suckling pig
Head Chef at La Cúpula, Ruben Cabrera gives you an exclusive recipe and interview from the 5* luxury hotel's restaurant, Jardines de Nivaria in which it lies...
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Ingredients
- 30g “Guayonje” onion
- 150g black Canarian suckling pig
- 15ml honey from “La Palma”
- 9g carrots
- 10g romanesco (broccoli)
- 20g young beetroot
- 9g green asparagus
- 1g salt
- 1g black pepper
- 10g maltodextrin
- 30g dried figs
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