Suckling pig cooked at low temperature with vegetables and aged Balsamic Vinegar of Modena PGI

INGREDIENTS FOR 4 PEOPLE:

  • 800 g suckling pig coppa

FOR THE MARINADE:

  • carrots,
  • celery,
  • onion,
  • garlic,
  • rosemary,
  • bay leaf,
  • sage,
  • juniper berries,
  • red wine,
  • salt

FOR THE VEGETABLES:

  • 2 carrots
  • 2 sticks of celery
  • 1 red onion
  • 2 courgettes
  • 1 small aubergine
  • 10 g sugar
  • 10 g salt
  • 30 g oil
  • 2 sprigs thyme
  • 30 g white vinegar

FINISH WITH:

  • Aged Balsamic Vinegar of Modena PGI


porkPREPARATION

Marinate suckling pig with all the marinade ingredients.

Arrange the meat in a roasting dish covered 3/4 with red wine and roast in a dry oven at 190°C for 30 minutes. Cover the dish and continue cooking for 2 and a half hours at 120°C mixed cooking cycle.

Dice the vegetables, dress and cook in the oven at 170°C for 15 minutes.

Serve with vegetables and finish with aged Balsamic Vinegar of Modena.