Pigs from Córdoba are always present in every important celebration. You can eat hem fried or hot, whole or rolled. The combination with the roasted quince, is a delicious sweet and sour suggestion.
for 12 portions
| 1/2 unit | PIG |
| 1 kg. | LEAN PORK MEAT |
| 250 g. | ONION |
| 250 g. | CARROTS |
| 200 g. | FRESH BREADCRUMBS |
| 200 g. | HEAVY MILK |
| 3 units | EGG WHITE |
| 500 g. | QUINCE COMPOTE |
| 250 g. | QUINCE SYRUP CLUSTERS |
| 25 g. | SALT |
| 10 g. | BLACK PEPPER |
| n/a | THREAS AND NEEDLE TO TIE |
PURÉE
| 1000 g. | SWEET POTATOES |
| 40 cc. | LEMON JUICE |
| 2000 cc. | VEGETABLES BROTH |
| 4 g. | CLOVES IN POWDER |
| 5 g. | NUTMEG |
| 5 g. | BLACK PEPPER |
| 10 g. | SPICED ANISE |
| 80 g. | BUTTER |
| 100 g. | HONEY |
| 15 g. | SALT |
Debone the half pig and save. On the other hand make the stuff processing the pork meat, tossing onions and carrots sliced in small cubes and mix with the processed meat. Make a mass of fresh breadcrumbs, heavy cream and egg whites. Season. Proceed to stuff the pig, interposing the previously made filling with the sliced quinces in cubes small and mixed (the compote and syrup). Once stuffed, proceed to cook to avoid the filling to go away. Cook in oven at 170°C. for 1 hour and 30 minutes.
Purée
For the sweet potatoes purée, boil them in a vegetables broth and lemon scented with spices, and once they are tender, make the purée adding butter to be greasier. Correct seasonings and served with the rolled pig.
We can get a little animal (piglet) and stuff it whole removing head, legs and tail, which must be protected by wrapping in aluminum paper during cooking so it won’t burn.
The pork of the region produces a very good meat and is fully used. The little animals in their lactation period are called pigs or piglets and are usually prepared in different ways, all of them very tasty.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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