Suckling pig confit in its own fat with apple and quince paste
Difficulty: Media
1 4.5 kg dairy sows, olive oil, pork butter, salt, cinnamon, thyme, rosemary and pork juice.
Preparation
Bleeding the pigeon in water 24 hours earlier. Dry it well and bring it to taste. Season and put to trust in oil and butter with the aromatics for approximately 3 hours.
Fry on very strong heat until golden and the skin is crunchy.
For the membership:
Membrillo, sweet wine, sugar, salt and cinnamon in branch. Cook everything together and go through the thermomix.
For the apple compote:
Green apple and sweet wine. Cook and go through the thermomix.
Assembly:
On the hot plate we ride the pigeon, apple and membillo and end up salting with the pork juice.
