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Ingredients

• 1 suckling pig cut into 6 portions (ribs, front and back legs)
• 2 l sunflower oil
• 10 star of anis
• 3 cinnamon sticks
• 2 tbs fennel seeds
• 2 tbs cardamom
• 1 tbs cloves
• 25 g dried mandarin peel
• For the sauce
• 200 g shallots chopped finely
• 100 g chopped ginger
• 8 cloves garlic
• 2 tbs sugar
• 50 ml sake
• 200 ml demiglace or beef stock
• 6 tbs soy sauce

Description

This Recipe Comes From Seu-Xerea - A Famous Restaurant In The Heart Of Valencia That Is Faithful To Its Roots Of Great Mediterranean Food With An Asian Twist. Owner Stephen Anderson, Formally A South London Physics Teacher, Wanted To Offer An Alternative

BBC Good Food