{"id":8412,"date":"2018-11-19T09:40:03","date_gmt":"2018-11-19T08:40:03","guid":{"rendered":"https:\/\/www.exquisitarium.com\/slab-of-suckling-pig-with-lagavulin-reduction-caramelized-peach-and-crispy-pumpkin-2\/"},"modified":"2021-12-27T12:43:15","modified_gmt":"2021-12-27T11:43:15","slug":"slab-of-suckling-pig-with-lagavulin-reduction-caramelized-peach-and-crispy-pumpkin-2","status":"publish","type":"post","link":"https:\/\/www.exquisitarium.com\/en\/slab-of-suckling-pig-with-lagavulin-reduction-caramelized-peach-and-crispy-pumpkin-2\/","title":{"rendered":"SLAB OF SUCKLING PIG WITH LAGAVULIN REDUCTION CARAMELIZED PEACH AND CRISPY PUMPKIN"},"content":{"rendered":"<p>Product code: 2154 slab of suckling pig confit<\/p>\n<p><strong>Suckling pig<\/strong>:<\/p>\n<p>Once defrosted, grill or cook in a nonstick pan until golden on each side (we suggest browning the skin first).<\/p>\n<p><strong>Caramelized peach:<\/strong><strong>\u00a0<\/strong><\/p>\n<p>Peel the peach and cut off the flesh in slices until reaching the pit. Finish by arranging in a fan, sprinkling with granulated sugar, and caramelizing with a blowtorch or in a wood-burning stove.<\/p>\n<p><!--more--><\/p>\n<p><strong>Lagavulin reduction:<\/strong><\/p>\n<p>Heat 1 L of Lagavulin on medium with 15 g of sugar. Leave half.<\/p>\n<p>Crispy pumpkin:<\/p>\n<ul>\n<li>100 g pumpkin juice<\/li>\n<li>100 g water<\/li>\n<li>125 g olive oil<\/li>\n<\/ul>\n<p>[print-me]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Product code: 2154 slab of suckling pig confit Suckling pig: Once defrosted, grill or cook in a nonstick pan until golden on each side (we suggest browning the skin first). Caramelized peach:\u00a0 Peel the peach and cut off the flesh in slices until reaching the pit. Finish by arranging in a fan, sprinkling with granulated [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8414,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"page-templates\/recipe-page.php","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"mc4wp_mailchimp_campaign":[],"footnotes":""},"categories":[247],"tags":[],"class_list":["post-8412","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SLAB OF SUCKLING PIG WITH LAGAVULIN REDUCTION CARAMELIZED PEACH AND CRISPY PUMPKIN - EXQUISITARIUM<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.exquisitarium.com\/en\/slab-of-suckling-pig-with-lagavulin-reduction-caramelized-peach-and-crispy-pumpkin-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SLAB OF SUCKLING PIG WITH LAGAVULIN REDUCTION CARAMELIZED PEACH AND CRISPY PUMPKIN - EXQUISITARIUM\" \/>\n<meta property=\"og:description\" content=\"Product code: 2154 slab of suckling pig confit Suckling pig: Once defrosted, grill or cook in a nonstick pan until golden on each side (we suggest browning the skin first). Caramelized peach:\u00a0 Peel the peach and cut off the flesh in slices until reaching the pit. 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