You’re nothing but a suckling pig

A seemingly poor suckling pig neck is enhanced by low temperature cooking, capable of defining its softness and succulence. The amber water with cereals and spices, instead, reproduces the harmonic spiciness of Birra Moretti Grand Cru. The cherry tree chips, used to smoke the barley, give intense scents while the complementing ice-cream creates a delicious game of textures. Here is my savoury dish, paired with Birra Moretti Grand Cru to prolong the intense and flavourful sensations of the suckling pig.

Suckling pig neck, cooked in spiced water over slightly smoked barley, creamed with Birra Moretti Grand Cru ice-cream

Recipe for 4 people

INGREDIENTS
500 g suckling pig neck
salt to taste
pepper to taste
cardamom
starred anise
20 g of coriander
cumin

300 g of pearl barley
cherry tree chips
1 l of Birra Moretti Grand Cru
200 g of sugar
100 g of glucose
400 g of water
2 g of stabilizer

METHOD
Clean the neck of the suckling pig, massage it with the spices, the herbs and the salt. Put the meat with all the spices and a drop of oil in a vacuum pack. Cook at 65°C for 24 hours. Cook the barley in water, drain it and dry it. Smoke it for about 20 minutes. Then reduce the beer to a half, add the sugar and glucose syrup. Leave the mixture to cool and mature at a temperature of 2°C for at least 2 hours. Put the thus obtained syrup in an ice-cream machine and cream as you would for a classic vanilla ice-cream.

for the serving
Place the slightly smoked and creamed barley next to the ice-cream and the neck of the suckling pig. Garnish with coriander, fried barley and the spiced water.