Burmese Style Suckling Pig

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This recipe comes from Seu-Xerea – a famous restaurant in the heart of Valencia that is faithful to its roots of great Mediterranean food with an Asian twist. Owner Stephen Anderson, formally a South London Physics teacher, wanted to offer an alternative to the traditional Valencian restaurant offering Paella and tapas. The Burmese style suckling pig, a recipe that Seu-Xerea has been serving up for 13 years, comes with potatoes, rocket dressed in olive oil and lemon with hot sauce around the meat.

Ingredients:

  • 50 ml sake
  • 100 g chopped ginger
  • 6 tbs soy sauce
  • 25 g dried mandarin peel
  • For the sauce
  • 200 g shallots chopped finely
  • 200 ml demiglace or beef stock
  • 10 star of anis
  • 2 tbs fennel seeds
  • 1 tbs cloves
  • 2 l sunflower oil
  • 1 suckling pig cut into 6 portions (ribs, front and back legs)
  • 8 cloves garlic
  • 2 tbs sugar
  • 3 cinnamon sticks
  • 2 tbs cardamom

Instructions:

  1. Season the suckling pig with salt and pepper. Choose a deep tray in which the pig fits comfortably and can be covered with the oil.
  2. Sprinkle the pig with spices and proceed to cover with the oil. Using greaseproof paper, a heavy frying pan and a little imagination, ensure the pork is completely submerged in the oil (you may need more oil if the tray you have chosen is much bigger than the pork).
  3. Cook in the oven at 90C for 12 hours.
  4. Remove from the oven and when cool enough to handle, gently pull the bones free from the meat.
  5. Form a roll with each portion, with the skin on the outside and wrap tightly in cling film.
  6. Refrigerate.
  7. For the sauce: Fry the shallots with the garlic and ginger. Add the sugar, caramelizing a little without burning and then add the sake. Boil vigorously for 3 mins. Add the demiglace and reduce to half the original volume. Strain.
  8. Serving: In a heavy frying pan, warm a little oil and brown the meat carefully on the outside until the skin is crunchy. Finish reheating in a warm oven. Serve the meat with boiled new potatoes and rocket dressed in olive oil and lemon. Pour a little of the hot sauce around the meat.

Read More, SERVINGS: 6, Low-Carb, Peanut-Free,Tree-Nut-Free, Sulfites,

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ALL VALUES ARE FOR 6 SERVINGS

TOTAL FAT FOR 6 SERVINGS: 4,072.32 g,

FAT PER SERVING



( Percent of the daily recommended value ): 6,265.12 %,

TOTAL SATURATED FAT: 1,029.34 g,

( Percent of the daily recommended value ): 5,146.72 %,

TOTAL TRANS FAT:0.02 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 1,863.42 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 912.85 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 6 SERVINGS: 906.56 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 1,813.12 %,


TOTAL CARBS FOR 6 SERVINGS: 122.02 g,

CARBS PER SERVING



( Percent of the daily recommended value ): 40.67 %,

TOTAL CALORIES FOR 6 SERVINGS: 40,763.73 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 2,038.19 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE

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