Assiette of suckling pig

By Chef Chris Thornton

Chris Thornton



  • 1 suckling pig

Verjuice gel

  • 2 vanilla pods
  • 2 star anise
  • 3.6g agar
  • 250ml verjuice
  • 250ml stock syrup

Olive puree

  • 150g pitted kalamata olives
  • 50ml Molasses
  • 1g Xanthan Gum

Parsley root puree

  • 3 bunches parsley root
  • 250ml cream
  • 250ml milk
  • Butter


  • 1 carrot brunoise
  • 1 onion brunoise
  • 1 celeriac brunoise
  • 200g button mushrooms brunoise
  • 7 sheets titanium gelatine
  • 3 bunches chives – cut
  • 1 bunch parsley
  • 500ml port juz

Vanilla parsley roots

  • 2 bunches parsley root
  • 1 vanilla pod
  • 100g butter
  • 15g sugar
  • Salt

Pickled pear

  • 4 Buree Bosc pears
  • 100ml pear cider
  • 100ml apple cider vinegar
  • 100ml water
  • 100g sugar


  • Bee pollen
  • Bronze fennel
  • Pork jus


  1. 1.
    Break down the suckling pig into its components, keep the racks and the loins separate and bring the remaining cuts in a 3% brine for 12 hours, remove and pat dry.
  2. 2.
    Braise the shoulders for 12 hours at 82°C. Pick all the meat from the bone and shred.
  3. 3.
    Sweat down the brunoise vegetables.
  4. 4.
    Soften the gelatine in iced water and dissolve in the warm pork jus.
  5. 5.
    Fold the picked shoulder meat, vegetables, gelatine jus, chives and parsley. Roll into logs and freeze. Cut into 1cm rounds and crumb.
  6. 6.
    For the parsley root puree; peel and chop the parsley roots. Cover with the cream and milk and simmer until tender. Strain and blend using the left over liquid to achieve the correct consistency. Season with salt, freshly ground pepper and a touch of sugar.
  7. 7.
    For the olive puree; blend all ingredients together until smooth.
  8. 8.
    For the verjuice gel; combine all ingredients except the agar in a pot and bring to the boil. Add agar and return to the boil. Strain into a container and let set for 2 hours, and then blend until smooth. You may need some extra verjuice to let the puree down.
  9. 9.
    For the parsley roots; melt the butter, sugar, vanilla bean and a pinch of salt on a pot, peel the parsley roots and then place in a vacuum seal bag together. Vacuum on high and steam for 30 – 40 minutes at 90°C.
  10. 10.
    For the pickled pear; peel, cut in half and remove the core from the pears, bring the remaining ingredients up to the boil and in a large vacuum bag place the pears and the liquid together and seal on high.
  11. 11.
    Roll and tie the suckling pig leg, cook for 20 minutes at 220°C, then 10 minutes at 200°C, then reduce the heat to 170°C and cook until the internal temperature reaches 55°C. Allow to rest for 20 minutes.
  12. 12.
    To finish; Place the rack in a vacuum bag with a sprig of thyme, a cracked clove of garlic and a pinch of salt, seal on high and cook for 25 minutes at 58°C. Remove from the bag and baste in foaming butter. Allow to rest. Deep-fry the kromeski. Warm the parsley root puree and vanilla parsley roots. Carve the leg and garnish with bronze fennel, 2 slices of pickled pear, bee pollen and pork jus.