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Suckling Pig with Northern Mead, Vegetables and Artichoke

Crispy pork shoulder served with smooth artichoke purée, seasonal vegetables, and a rich mead-sweetened pork sauce.

Pressure CookerDinnerPorkMeatGourmet
Estimated Nutrition
Calories
1212.6
kcal / serving
4850.5 kcal total
Carbs
21.4g
per serving
85.5 g total
Fat
80.1g
per serving
320.4 g total
Protein
98.8g
per serving
395.2 g total
Cook Time
470
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
100
g
Tomato Paste
Dairy
50
g
Milk
90
g
Unsalted Butter
for purée
45
g
Butter
for vegetables
Liquids
250
ml
Mead
plus extra for seasoning
Meat
1
kg
Pork Ribs
1
kg
Pork
minced
1
piece
Pork Shoulder
from suckling pig
NutsSeeds
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
250
g
Sea Salt
for curing
2
tsp
Thyme
fresh leaves
15
g
Garlic
crushed and finely chopped
OilsFats
1
tsp
Olive Oil
for frying
Vegetables
100
g
Carrots
finely chopped
100
g
Onions
finely chopped
100
g
Celery
finely chopped
600
g
Jerusalem Artichokes
peeled and sliced
2
piece
Turnips
peeled and sliced into discs
2
piece
Jerusalem Artichokes
peeled and sliced into discs
2
piece
Carrots
peeled and sliced lengthways
4
piece
Baby Beetroots
peeled and sliced in half
2
piece
Onions
young or shallots, whole
1
handful
Wild Mushrooms
sliced
1
piece
Nasturtium Leaves
for garnish

Method

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