Suckling pig Isola (Porcellino)

Pork:

1. Marinate the pig in brine overnight.

2. Chop the carrots, onions, and celery and place them in the center of the tray

3. Roast fennel seed in a pan and pour it on the vegetables and add rosemary

4. Lay down the suckling pig covering the vegetables and pour some chicken stock until covering the bottom of the tray, this will keep the meat moisturized.

5. Massage the skin with a bit of oil, and a pinch of salt

6. First place the pork in the Steam Oven and use the 4D HotAir function for 20 minutes at 200 °C

7. Then increase the temperature to 220°C and cook for the other 25/30 minutes until the skin becomes golden brown

Carrot and ginger cream:

1. After cooking the pig remove the carrots and the onions from the oven tray.

2. Add a bit of fresh ginger to taste and blend together (THE ONIONS AND CARROTS)

3. When the compost is uniform it’s ready, add some chicken stock if it’s too thick while blending

4. Adjust the salt to flavor

Pickled radish:

1. Boil the red wine vinegar, water, thyme, and salt. And let cook for later use.

2. Prepare a HEAT RESISTANT container with the radish, and pour over the boiled vinegar when it’s hot.

3. Set it covered for 24 hours until it reaches room temperature, and your pickles are ready

Parsley cream:

1. Boil the parsley in hot water for 15 seconds then cool it in an ice bath.

2. Use a mixer to blend the parsley with water and olive oil, and adjust salt to flavor

Pickles:

1. serve the pickles to accompany the suckling pig on the plate

Bosch steam ovens bring together the advantages of an oven and a steamer in a single device: Get the perfect cooking results with ease.