Recipe for 4 rations
- 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
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.