INGREDIENTS (to serve 4)
½ suckling pig, approx. 1.5 kg
Bone the pork and place on a Gastronorm tray. Coat generously with oil and roast in the oven at 75ºC for about 6 hours. Leave to cool, press and cut into portions. Heat in the Roner or over hot water. Remove the skin, place a piece of waxed paper on the griddle and place the skin on it. Add a weight (for example, a pan or an oven tray). Sauté the pork portions in the wok with the other ingredients. Transfer to a mould and top with the crisp skin.
Accompany with sweet potato purée if in season, or a potato purée.