Lechon with Pistachio Mole and Pickled Vegetables
Ingredients
Pistachio Mole
½ pound Tomatillo, halved
¼ cup Onion, chopped
2 tablespoons Garlic, chopped
¼ pound Poblano pepper, chopped
2-1/3 cups Pistachios, lightly toasted
½ teaspoon Cumin seeds, lightly toasted
¼ teaspoon Coriander seeds, lightly toasted1 teaspoon Green peppercorns, lightly toasted
Oil, as needed
2-1/3 cups Vegetable broth
Pineapple Puree
1-½ pound Pineapple, diced
2/3 cup Butter, diced
Suckling pig Marinade
8 tablespoons Ancho chili
¾ teaspoon Black peppercorn
½ teaspoon Cumin
¼ teaspoon Oregano
3 tablespoons Garlic
Water, as needed
1/3 cup Salt
Suckling Pig
6- ½ pounds pork, shoulder and leg combined
¼ pound Pork lard
4-1/3 cups Vegetable broth
Pickled Baby Vegetables
2/3 cup Champagne vinegar
2-1/3 cup Water
¼ cup Sugar
¼ teaspoon Coriander seeds
½ teaspoon Bay leaves
4 ounces Carrots
4 ounces Squash
4 ounces Pearl onion
Garnish
Shaved pistachios, as needed
Instructions
<p><strong>For the Pistachio Mole</strong><br />
Roast tomatillo, onion, garlic, and pepper in a sauce pot with oil. Add pistachios, seeds and peppercorns to the sauce pot and cook for 12 more minutes. Add vegetable broth and reduce to half. Blend and strain.</p>
<p><strong>For the Pineapple Puree</strong><br />
Roast pineapple on low heat for 30 minutes. Blend with butter, adding little by little.</p>
<p><strong>For the Suckling Pig Marinade</strong><br />
Toast chili, peppercorn, cumin, oregano and garlic in a 350 degree F. oven for 6 minutes. Blend with water and salt. Marinate the pig and let it rest for 8 hours. </p>
<p><strong>For the Suckling Pig </strong><br />
Put the pork, lard and broth together and wrap in heavy duty aluminum foil. Braise at 200 degrees F for 12 hours. Let the meat cool. When it’s cold, remove all bones and compress.</p>
<p><strong>For the Pickled Baby Vegetables</strong><br />
Boil the vinegar, water, sugar, coriander seeds and bay leaves; add the vegetables and let stand for 15 minutes, off the heat. </p>
<p><strong>To Plate</strong><br />
Portion the suckling pig in squares. Sear the skin side until crispy. Keep warm in oven. Set Pistachio Mole on the plate and arrange the pickled vegetables. Add shaved pistachio</p>
