Burmese Style Suckling Pig
This recipe comes from Seu-Xerea - a famous restaurant in the heart of Valencia that is faithful to its roots of great Mediterranean food with an Asian twist. Owner Stephen Anderson, formally a South London Physics teacher, wanted to offer an alternative to the traditional Valencian restaurant offering Paella and tapas. The Burmese style suckling pig, a recipe that Seu-Xerea has been serving up for 13 years, comes with potatoes, rocket dressed in olive oil and lemon with hot sauce around the meat.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Sake | 1 oz (30ml) | 39 |
| Fennel | 1/2 bulb (87g) | 27 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sunflower Oil | not in our table | 0 |
| Seed | not in our table | 0 |
| Mandarin Peel | not in our table | 0 |
| Sauce | 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
- 1 suckling pig cut into 6 portions (ribs, front and back legs)
- 2 l sunflower oil
- 10 star of anis
- 3 cinnamon sticks
- 2 tbs fennel seeds
- 2 tbs cardamom
- 1 tbs cloves
- 25 g dried mandarin peel
- For the sauce
- 200 g shallots chopped finely
- 100 g chopped ginger
- 8 cloves garlic
- 2 tbs sugar
- 50 ml sake
- 200 ml demiglace or beef stock
- 6 tbs soy sauce