Ingredients
- 14 ounce sweat sliced onion and leek (tender)
- 1 pound swiss chard blanched and pressed
- 8 ounce blanched pancetta (cut in 1/4 each cubes)
- 8 ounce piquillo peppers or roasted red pepper
- 8 ounce fresh peas
- 6 ounce whole eggs
- 8 ounce cooked white rice
- 4 ounce sun dried tomato or tomato confit
- 14 ounce sweat sliced onion and leek (tender)
- 1 pound swiss chard blanched and pressed
- 8 ounce blanched pancetta (cut in 1/4 each cubes)
- 8 ounce piquillo peppers or roasted red pepper
- 8 ounce fresh peas
- 6 ounce whole eggs
- 8 ounce cooked white rice
- 4 ounce sun dried tomato or tomato confit
- 1 pound ground pork shoulder
- 12 ounce ground pork belly
- 8 ounce foie gras
Preparation
Baking Directions:
Debone the pig, season the inside with salt and pepper and place in the refrigerator for 3 hours Mix all the ingredients for the vegetable farce and season; do the same for the meat farce, season, make a small meatball from this farce and cook it to check the seasoning.
When both farces are ready, combine them.
Place the pig on a large cutting board, open it and place the farce in the center forming a cylinder Start to sew from the head, making sure that the pig is not overstuffed (leave some space; the pig will shrink when cooking).
When finished, place the pig on a roasting pan with a garnish of vegetables (carrot, onion, celery, garlic and bouquet garni), brush the pig with olive oil, season with salt and pepper and roast at 400 degrees for 1/2 hour or until you obtain a nice golden color, then lower the temperature to 300 degrees for about 2 hours.
(The core temperature should read 150 degrees.)
Remove and let it rest for 1/2 hour before slicing.
