Skewered suckling pig confit plate with caramelised onions and tomatoes

Ingredients:

Exquisitarium reference: 2154 Plate of suckling pig confit.

• Suckling pig plate
• Spring onions
• Cherry tomatoes
• Sugar
• Red fruit sauce

The suckling pig can be regenerated either in the oven or on a griddle or in a frying pan. If we regenerate it in the oven, we spread the skin side with oil and with the skin side down on a teflon tray. If the plate is frozen, we leave it in the oven for 8 minutes, 60% humidity, in mixed oven at 240ºC / on the other hand, if we have it defrosted: 6-7 minutes at 220ºC. Convection only, no humidity.

If the regeneration is done on a griddle or non-stick frying pan: defrost the plate beforehand, brush it with oil and brown it on both sides (skin side first) over a medium heat.

‘Always cut the plate to the desired size when cold before browning’.

To caramelise both the onions and the tomatoes:

Peel and clean the pearl onions. Put two tablespoons of olive oil in a frying pan and heat it. When the oil has warmed up, sauté the onions and tomatoes for two minutes.

Add two tablespoons of white sugar and sauté until it starts to caramelize.

Finally, to make the brochette, place a spring onion, a portion of the suckling pig plate, a tomato, another portion of the plate and another spring onion.

We can alternate the tomatoes and the onion.

We hope you like it