The best suckling pig carpaccio you can imagine.
It’s a fact that every part of the suckling pig is used except the squeal. And we’ll make this clear with this very special recipe.
Normally, when we hear about carpaccio, we think of the famous veal carpaccio that became famous in Italy at the end of the 20th century, but today there are many ingredients with which you can make this exquisite dish.
Let’s put our “front trotters” to work and start making the dish!
To start with, you need a kilo of suckling pig trotters (you can get them from our on-line store).
Once you have the kilo of trotters, put them in the pressure cooker to boil with the onion, leek, bay leaves, cloves, salt and pepper. It’s very important not to put on the lid until it starts to boil and foam, otherwise you will not remove all the impurities. Leave it to cook for 45 minutes in a pressure cooker or 3 hours at home if you are using an ordinary pan.
Once the suckling pig trotters are ready, very carefully clean and debone them. Place the clean pieces on a piece of cling film and when you have all the meat ready, roll it up in the film like a sausage. Place it in the refrigerator for 24 hours to get the desired consistency.
When the roll is ready, cut it into the thinnest slices possible and serve them with mango chutney. (To prepare the mango chutney, see below)
Serve it at table and enjoy a 100% special dish!
You can find suckling pig trotters in our on-line store: http://www.tabladillo.es/producto/manillas-de-lechon/
SUCKLING PIG TROTTER CARPACCIO WITH MANGOImprimir Receta
- ***FOR THE TROTTERS:***
- -1 kg of suckling pig trotters
- -1 large onion
- -1 leek
- -2-3 bay leaves
- -6 cloves
- ***FOR THE MANGO CHUTNEY***
- -2 mangoes
- -1 onion
- -1 garlic clove
- -½ cup of brown sugar
- -¼ cup of cider or white wine vinegar
- -Finely chopped fresh ginger
- -Stick or ground cinnamon
- Optional: 1 hot pepper, if you wish to make it spicy
*****PREPARATION OF THE TROTTERS*****
Clean the trotters well and put them in the pressure cooker with the onion, leek, bay leaves, cloves, salt and pepper. It is important to wait until the water starts to boil and the impurities start to foam before putting on the lid. Leave it to cook for 45 minutes. If you are using an ordinary pan, cook it for three hours.
At the end of this time take the pan off the heat and let it cool. When it is cold, take out the trotters and debone them carefully.
Place all the meat on cling film and roll it up tightly like a sausage. Place it in the refrigerator for 24 hours.
Then, cut it into the thinnest slices possible, put them on a dish and serve with mango chutney.
*****PREPARATION OF THE MANGO CHUTNEY *****
Chop the onion finely and poach it over low heat with a drop of oil. When it has become a light golden colour, add the ginger, garlic and spices. Leave it to infuse.
Put the rest of the ingredients in the pan and cook it until the brown sugar caramelises. It should have the consistency of a thick, chunky jam.
Add salt to taste and leave it to cool. Pour the chutney into jars and put it in the refrigerator.
If you prefer a lighter sauce, whirl it in the blender.