Today we will cross the ocean and go directly to CANADA. Taking advantage of our participation in the international trade fair SIAL MONTREAL 2018, we want to recreate one of our recipes, with its famous maple syrup. Do you dare?
If you want to surprise with a special, different recipe, you have come to the right place. With just one mouthful, you will feel an explosion of flavours in your mouth. Star anise, maple syrup, dried fruit and orange form the best recipe. Do you want to know how to make it? Let’s go to it:
To make this recipe, you will need:
- 4 Suckling pig fillets
- 150 g of maple syrup
- 1 orange
- 1 chopped garlic in oil
- 1 chilli
- 10 g of walnuts
- 10 g of hazelnuts
- 100 ml of grapejuice
- Olive oil
- Salt
- Pepper
- 3 clavos de olor
- 3 star anise seeds
- Aromatic herbs
We start cooking the sauce, for this we mix the grape fruit, 100 ml of maple syrup and orange juice. Add three star anise seeds and chopped cinnamon (optional) and bring it to the boil. Remove and set aside.
Set aside half of the sauce and with the rest marinade the whole fillet pieces for one hour. Meanwhile, preheat the oven to 210º.
Paint the meat with the remaining syrup and coat with the chopped walnuts, hazelnuts, thyme, rosemary and other aromatic herbs.
Now that your fillet is ready, just put it in the oven for 20 minutes at 210º. It should end up with a crunchy crust and a pinkish inside.
Finally, boil down the sauce set aside, thickening it with a few pieces of cold butter. Remove the fillet from the oven and… ready!!!
We recommend you accompany this with a side dish based on onion confit or a sweet salad.
Find SUCKLING PIG in our shop on-line: Click HERE.
If you want to cook suckling pig in other ways, just take a look at our recipes: cochifrito , suckling pig cannelloni , suckling pig carpaccio…
Canadian-style suckling pig fillet
Imprimir RecetaIngredientes
- 4 Suckling pig fillets.
- 150 g of maple syrup
- 1 orange
- 1 chopped garlic in oil
- 1 chilli
- 10 g of walnuts
- 10 g of hazelnuts
- 100 ml of grape juice
- Olive oil
- Salt
- Pepper
- 3 cloves
- 3 star anise seeds
- Aromatic herbs
Instrucciones
We make the sauce by mixing the grape fruit, 100 ml of maple syrup and orange juice. Add three star anise seeds and chopped cinnamon (optional). Bring it to the boil. Remove and set aside.
Set aside half of the sauce and with the rest marinade the whole fillet pieces for one hour.
Preheat the oven to 210⁰ C. Chop the walnuts and hazelnuts together with the aromatic herbs, thyme and rosemary.
Paint the meat with the remaining syrup after coating with the chopped products, trying to get it fully coated.
Place in the oven for 20 minutes at 210⁰ C. It should end up with a crunchy crust anda pinkish inside.
Boil down the sauce set aside, thickening it with a few pieces of cold butter.
We recommend you accompany this with a side dish of onion confit or a sweet salad.