Ristorante Alexander
Ingredients and quantities

Quantities for 6 people:

  • 1 suckling pork haunch
  • rosemary
  • salt and pepper

For the pan juices

  • 1 stick celery
  • 1 carrot
  • 1 onion
  • 2 bay leaves
  • white wine
  • bunch aromatic herbs

To serve

  • potatoes
  • garlic and rosemary
  • butter

Suckling pork haunch with crackling and rosemary-flavoured potatoes

Type of recipe: Main courses

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Preparation method:

Debone the pork haunch and cut into pieces. Place it with the herbs in a bag for vacuum cooking. Heat the oven to a temperature of about 80°C with 70% humidity. Place the pork inside and cook for 8 hours. Alternatively, cook in a bain-marie for 8 hours, checking that the temperature remains constant at 80°C using a kitchen thermometer. After this time, remove from the bag and brown the pieces in a frying pan until the skin is crispy.

For the sauce: Wash and carefully dry the bones, place in an oven with the vegetables and bay leaves and cook until they have turned golden brown. Remove from the oven and from the tray, eliminate the fat and put the tray over a fire. Add the white wine and thin the pan juices. Filter and keep aside. Sauté the chopped vegetables in a frying pan with the oil and the bunch of herbs. Add the bones, white wine set aside, salt and pepper. Stir to dry the wine, then pour in some water and cook for 5 hours over a low heat. Sieve through . . . >>>

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