<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&nbsp;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.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</p>

<p><strong>For the Suckling Pig&nbsp;</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&nbsp;the&nbsp;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.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</p>

<p><strong>To Plate</strong><br />
Portion the suckling pig in squares. Sear the skin side until crispy. Keep warm in oven.&nbsp;Set Pistachio Mole on the plate and arrange the pickled vegetables. Add shaved pistachio</p>