Lechon with Pistachio Mole and Pickled Vegetables

Lechon with Pistachio Mole and Pickled Vegetables


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



Shaved pistachios, as needed


<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>


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