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Vacuum and crunchy suckling pig ears with Carrot and Ginger Carrot sauce

Vacuum and crunchy suckling pig ears with Carrot and Ginger Carrot sauce

Recipe for 4 rations

INGREDIENTS

  • 24 ears piglet Segovia Guarantee Brand
  • 2 Carracillo carrots
  • 1 leek
  • ½ dl of olive oil
  • ¼ vegetable broth
  • Salt and pepper
  • Fresh ginger
  • ½ l of fresh sunflower oil
  • (We use this oil so that the ears do not absorb taste)
  • A vacuum cooking bag

DEVELOPMENT

We introduce the piglet ears in the vacuum bag with salt and pepper (we seal the bag). We put in the oven to steam to 75º during 5 h.

While the ears are cooking, we chop the white of the leek and the carrots, we put with a trickle of olive oil to poach, we salpimentamos and we add the broth of vegetables, when we go through the thermomix until it is a very fine sauce.

Remove the ears from the cooking bag and heat the sunflower oil in a saucepan to 180º, fry the ears until crisp (2 min).

In the trencher dish we put the sauce and grate a little ginger and place the 6 ears of suckling pig on top.