Seven-throned suckling pig
10 servings
180 minutes
The seven-pronged milk piglet is a true embodiment of luxury and culinary art in Westeros. This dish, fit for kings, is prepared with special attention to detail. The young piglet is marinated in a fragrant mix of citrus zest, salt, and fresh rosemary before being roasted to perfection, infused with the flavors of orange and spices. The tender meat pairs with a rich filling of caramelized onions and kidneys, creating a harmony of textures and aromas. Served as a side are beets with horseradish and spicy Brussels sprouts, adding contrast to the meal's flavors. This dish not only adorns the feast table but also symbolizes abundance, power, and solemnity while highlighting the traditions of the great kingdom.
1
Grate the orange zest, mix it with salt and chopped rosemary, and rub this mixture on the piglet. Leave it in the fridge for 12 hours.
- Oranges: 6 pieces
- Coarse sea salt: 500 g
- Fresh rosemary: 200 g
- Piglet: 4 kg
2
Wash the piglet from salt under running water. Cut the onion into half rings and sauté in a mixture of butter and olive oil heated to a gentle simmer. Add sugar, salt, pepper, pour in the juice of three oranges, and simmer the onion until almost all the juice evaporates.
- Piglet: 4 kg
- Red onion: 1 kg
- Butter: 100 g
- Olive oil: 100 ml
- Sugar: 2 tablespoons
- Oranges: 6 pieces
3
Add finely chopped buds, mix and simmer for ten minutes. Add chopped parsley, crushed garlic, mustard, and breadcrumbs made from toasted bread in a blender, and mix.
- Veal kidneys: 1 kg
- Parsley: 50 g
- Garlic: 200 g
- Dijon mustard: 50 g
- White bread for toast: 300 g
4
Stuff with onion and pig's kidneys, sew up the belly. Mix the remaining orange juice and wine. Place the pig in an oven preheated to 120 degrees. Roast, basting occasionally with the wine mixture, for two and a half hours, then another half hour at 190 degrees. Check readiness with a needle: the juice from the thickest part should run clear.
- Red onion: 1 kg
- Veal kidneys: 1 kg
- Oranges: 6 pieces
- Muscat: 500 ml
5
Boil the beetroot, grate it and mix with creamy horseradish. Boil the Brussels sprouts in salted water and then sauté with chili. Serve the piglet cut into pieces with stuffing, beetroot, and cabbage.
- Beet: 1 piece
- Creamy Horseradish: 200 g
- Brussels sprouts: 1 kg
- Chili pepper: to taste