Lechona confitada en su grasa con manzana y membrillo

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Recipe

Baños de la Encina

Alcalá la Real

Bailén

Olive oil

Caza y Aceite de Oliva

Difficulty: Media

People: 0

Ingredients

1 suckling pig of 4.5 kg, olive oil, lard, salt, cinnamon, thyme, rosemary and pork juice.

Preparation

Bleed the suckling pig in water 24 hours before. Dry it well and chop it to taste. Season and confit in oil and butter with the aromatics for approximately 3 hours.

Fry over very high heat until golden brown and the skin is crisp.

For the quince:

Quince, sweet wine, sugar, salt and cinnamon sticks. Cook everything together and go through the thermomix.

For the applesauce:

Green apple and sweet wine. Cook and go through the thermomix.

Mounting:

In the hot plate we mount the suckling pig, the apple and the quince and finish with a sauce with the pork juice.