The perfect combination of tender braised pork and the aromatic complexity of Tierra, our non-alcoholic drink blending beetroot, cranberry and pepper! The peppery notes delicately enhance the flavors of the prok, for a delicious and bold combination.
Ingredients (10 people)
- 1 suckling pig gutted and cleaned by the butcher
- 10 potatoes
- 2 peppers
> For the marinade
- 2 bunches of flat-leaf parsley
- 5cl of white vinegar
- 10cl of olive oil
- 1 large teaspoon of chili powder
> For the Chimichurri sauce
- 75g of flat-leaf parsley- 40g of coriander
- 30g of mint
- 20g of oregano
- 1 clove of garlic
- 20g of thyme
- 1 fresh chili pepper
- 15cl of white vinegar
- 20g of chili powder
- 15cl of grape seed oil
- Salt
1 - The day before, prepare the marinade: rinse, dry, and chop the parsley. Mix it with the white vinegar, olive oil, and chili powder. Rinse the suckling pig, then dry it with a clean cloth. Spread the marinade inside and outside of the pig, cut in half. Leave the pig overnight in a cool place on newspaper.
2 - Also the day before, prepare the chimichurri sauce: rinse, dry, and chop the parsley, cilantro, mint, and oregano. Chop the garlic, thyme, and chili pepper. Add the vinegar, chili powder, oil, and salt. Mix all these ingredients together, crushing them to extract all the flavors. Let marinate for at least 12 hours in a cool place.
3 - On the you intend to serve the dish, preheat the oven to 180°C then bake the pork for 5 to 6 hours.
4 - Cut the potatoes and peppers. Season with oil, thyme, and salt. Bake for 30 to 40 minutes.
5 - Serve the pork with potatoes and grilled peppers, with the chimichurri sauce.
6 - Enjoy with a glass of Tierra.
A pairing to be consumed without moderation!
