Seven-Bell Milk Piglet

Ingredients

• Piglet 10 lbs
• Fresh Rose Hips 5 oz
• Oranges 6 pieces
• Olive Oil 5 fl oz
• Flaky sea salt 20 oz
• Sugar 2 spoons
• Butter 5 oz
• Spanish onions 0 lbs
• Veal Kidneys 0 lbs
• Parsley 0 oz
• Dijon Mustard 0 oz
• Garlic 5 oz
• White bread 10 oz
• Nutmeg 15 fl oz
• Beetroot 1 piece
• Brussels Sprouts 0 lbs
• Creamy Horseradish 5 oz
• Mild Chili Spice to taste

Step-by-Step Guide

Step 1

Grate the zest of the oranges, mix it with salt and chopped rosemary, and rub this mixture all over the piglet. Leave it in the refrigerator for 12 hours.

Step 2

Rinse the piglet to remove the salt under running water. Slice the onion into half-rings and sauté it in a mixture of butter and olive oil, heated to a gentle simmer. Add sugar, season with salt and pepper, pour in the juice of three oranges, and simmer the onion until most of the juice has evaporated.

Step 3

Add the finely chopped buds, stir, and simmer for ten minutes. Add the chopped parsley, crushed garlic, mustard, and breadcrumbs made from blended toasted bread, and mix well.

Step 4

Stuff the piglet with onions and piglet kidneys, then sew up the belly. Mix the remaining orange juice with wine. Place the piglet in an oven preheated to 250°F. Roast, basting occasionally with the wine mixture, for two and a half hours, then for another half hour at 375°F. Check for doneness with a needle: the juice from the thickest part should run clear.

Step 5

Boil the beets, grate them, and mix with creamy horseradish. Boil the Brussels sprouts in salted water, then you can sauté them with chili. Serve the piglet, cut into pieces, with the filling, beets, and cabbage.