2.5kg suckling pig
coriander leaves for marinade 1 shallot, chopped
1 bay leaf
150g Bolivian quinoa
2 cloves garlic, finely diced 100g carrots, finely diced 100g celery, finely diced 100g shallotts, finely diced 100g red peppers, chopped pinch saffron
1 bunch wild fennel, chopped
100g yuca (cassava)
250ml red beer
50g fresh ginger, chopped 15g honey
2 cloves garlic, finely sliced
100g red onion, finely sliced 50ml red wine vinegar
100g tomatoes, chopped
10g locoto chilli pepper, chopped
The suckling pig needs to be marinated in olive oil, salt, pepper, coriander, beer and citrus peel for 2 hours, after which transfer with the marinade to a vacuum bag and steam for 12 hours at 70 ̊C.
For the gold bar start by washing the quinoa thoroughly under running water to get rid of the saponin, a bitter-tasting substance on the coating of the grains. Sweat the garlic, carrots, celery and shallots on a low heat until dry. Add the red pepper and cook until softened, then add the washed quinoa and saffron plus sufficient water to cover. Cook for another 15- 20 minutes until the quinoa has absorbed the liquid, and finish with the fennel and salt and pepper for seasoning.
Clean and peel the yuca. Cut the flesh into very thin discs and fry in hot vegetable oil to get the chips tasting between sweet and salty.
Take the cooked suckling pig meat off the bone. Reduce the cooking juices in a saucepan with a shallot and bay leaf.
Cook the onion and garlic for the chilli sauce in butter over a high heat. Add and evaporate the vinegar, then add the tomatoes, locoto chillies, 25g of brown sugar and a little mustard. Simmer for 20 minutes, then blend to a smooth cream.
Reduce the red beer for the jelly with the honey and ginger for about 15 minutes. Stir in the agar-agar powder and pour out to cool. Cut the jelly obtained in little cubes.
Once everything is cooked and ready, have the food with all ingredients placed on a plate as per attached picture and enjoy your meal.