Photo: Sam Loyd
Suckling pig with northern mead, vegetables and artichoke
28 ingredients
2 hr
Serves 4
openrecipes
Crispy pork shoulder is teamed perfectly with artichoke purée and a rich pork sauce sweetened with mead (aka honey wine).
Estimated Nutrition (whole recipe, rough)
832
Calories
46g
Protein
48g
Fat
61g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg/2lb 4oz pork
- 1kg/2lb 4oz minced pork
- 100g/3½oz carrots
- 100g/3½oz onions
- 100g/3½oz celery
- 100g/3½oz tomato
- salt and freshly ground black pepper
- 250ml/9 fl oz mead, plus extra for seasoning
- 250g/9oz sea salt
- 2 tsp fresh thyme
- 15g/½oz garlic
- 1 shoulder suckling pig
- , for frying olive oil
- 600g/1lb 5oz Jerusalem artichokes
- salt
- 50g/1¾oz milk
- 90g/3¼oz unsalted butter
- 2 turnips
- 2 Jerusalem artichokes
- 2 small carrots
- 4 baby beetroots
- 2 young onions
- 45g/1½oz butter
- salt and freshly ground black pepper
- , for frying olive oil
- handful wild mushrooms
- salt and freshly ground black pepper
- leaves nasturtium
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes