Enjoy some crisp suckling pig this summer in a fresh, light dish that won’t make you gain weight.
With the coming of summer, what we like best are fresh, light dishes. Salads, sandwiches and cold soups are what we eat most in summer.
One of the season’s star dishes is salmorejo, a cold creamy tomato soup. And as usual, we wanted to take it a step further and make a simple, plain dish into an easy but marvellous one!!
Traditionally, salmorejo has always been eaten with diced cured ham and hard-boiled egg but have you ever tried it with fruit and suckling pig? The flavour explodes in your mouth and you can’t stop eating it.
This time, the fruit we chose was melon, because of its mild, sweet taste, which contrasts with the powerful taste of the crisp suckling pig.
Would you like to know how to make this simple creation?
Preparation of the crisps:
To make 100% crisp, tasty suckling pig pieces, you must first confit the suckling pig by cooking it at a low temperature. To do this, put the cheeks in a pan with olive oil, a whole head of garlic cut in two crosswise and the bay leaf. Leave it for 45 minutes and then drain off the oil. Cut the pieces into strips and fry them in a very hot frying pan until they are crisp and a lovely golden colour.
Preparation of the salmorejo.
To make the salmorejo, we cannot add much more than our friends from Cordoba, the experts in salmorejo, have said. So, here is how to make the traditional recipe.
- Cut up the tomatoes and add the salt. Soak the bread in a little water.
- Chop the tomatoes in the blender and strain them through a chinois (conical sieve) to remove the seeds and skins.
- Add the bread and garlic and blend until it has the desired texture and consistency. Add the olive oil and blend again until it is smooth and has the characteristic orangey colour.
- The consistency depends on the amount of water in the tomatoes, so if you want it to be thinner, add some water.
- Season to taste with salt and serve it with the suckling pig crisps.
If you have a food processor in your kitchen, forget all the above. Just put all the ingredients into the bowl and process them on high speed until you get the perfect salmorejo.
You’ll find the suckling pig leg piece in our on-line store: http://www.tabladillo.es/producto/caretas-de-lechon/
If you want to cook suckling pig in other ways, just take a look at our recipes: cochifrito , , suckling pig canelloni , oven ready suckling pig …
Salmorejo with Suckling Pigs Crisps
Imprimir RecetaIngredientes
- For the crispy suckling pig
- • 2 suckling pig cheeks
- • 1 whole head of garlic
- • Olive oil
- • Bay leaf
- For the salmorejo
- • 1 kg of ripe tomatoes
- • 200 gr of candeal bread
- • 200 ml of extra virgin olive oil
- • 1 garlic clove
- • Salt to taste.
Instrucciones
1. To prepare the confit, put the cheeks, a whole head of garlic cut in two crosswise and the bay leaf in a pan with olive oil at low temperature.
2. After 45 minutes, drain off the oil, cut the pieces into strips and fry them in a very hot frying pan until they are crisp and a lovely golden colour.
Preparation of the salmorejo.
1. Cut up the tomatoes and add the salt. Soak the bread in a little water.
2. Chop the tomatoes in the blender and strain them through a chinois (conical sieve) to remove the seeds and skins.
3. Add the bread and garlic and blend until it has the desired texture and consistency. Add the olive oil and blend again until it is smooth and has the characteristic orangey colour.
4. The consistency depends on the amount of water in the tomatoes, so if you want it thinner, add some water.
5. Season to taste with salt and serve it with the crispy suckling pig.