Suckling Pig Paupiette with Guava Sauce
Tender suckling pig chunks are mixed into a pork mousseline, and the whole is wrapped with glazed cabbage leaves — possibly the most elegant stuffed cabbage ever! Chef Mongereau uses a whole suckling pig, slow-roasting it until the meat is easily pulled apart. You may substitute large pork shoulders or butts, which are much easier to obtain and to fit in a home oven.
- Roast Suckling Pig
- Suckling Pig - 1, (5 pounds), or 2 large fresh pork shoulders or butts
- Olive Oil - 1/2 cup
- Kosher salt
- Freshly ground black pepper
- Pork Mousseline
- Pork Tenderloins - 6 ounces, diced
- Egg Whites - 2
- Heavy (whipping) cream - 1 cup
- Salt - 1/2 teaspoon
- Cayenne Pepper - 1/4 teaspoon
- Dry white wine - 1 tablespoon
- Chives - 1 heaping tablespoon, chopped
- Honey - 2 tablespoons
- Soy Sauce - 1 tablespoon
- Lemon Juice - 1 lemon
- Cabbage Paupiettes
- Green or Savoy cabbage - 1 head (16 large leaves)
- Pork Mousseline (recipe above)
- Guava Sauce
- Guavas - 8, or 3 ounces of guava paste
- Red Onion - 1 medium, chopped
- Anaheim pepper - 1, seeded, deribbed, and chopped
- Olive oil - 2 tablespoons
- Dry white wine - 2 tablespoons
- Chicken Stock - 1 cup
- Salt and freshly ground black pepper to taste
- Lemon Juice - 1 lemon
- Fresh herbs for garnish
To roast the pig: Preheat the oven to 350 F. Rub the pig or pork roasts with olive oil, salt, and coarsely-ground black pepper. Roast to an internal temperature of 160 F, about 2 hours, 20 minutes. Halfway through the roasting, turn the pig over; loosely cover with foil if the skin gets too brown. Remove from oven and cool. Pull the meat from the bones. Trim the fat from the meat and cut the meat into bite-sized pieces. Reserve the meat in the refrigerator until ready to use.
To make the pork mousseline: Place a food processor bowl and blade in the freezer to chill completely. Keep the pork tenderloin, egg whites, and cream cold; play in a bowl over a larger bowl of ice if necessary. Puree the pork tenderloin with egg whites in the food processor. Season with salt, pepper, and cayenne. Process again, slowly adding cream until the mixture is a creamy consistency. Spoon the mousseline into a large bowl, stir in the suckling pig chunks, white wine, and chives, and refrigerate.
To make the glaze: In a small bowl, whisk together the honey, soy sauce, and lemon juice.
To make the paupiettes: Preheat the oven to 350 F. Spray a large baking pan with quick-release spray. Cut the heavy rib from the backs of the cabbage leaves so that they will be flexible. Bring a large pot of salted water to a boil and plunge the leaves into the water; cook 5 minutes, until softened. Plunge into cold water to stop the cooking, then drain on paper towels and open out on a work surface. Place a large spoonful of mousseline in the center of each leaf. Roll up from the stem end to cover the filling; fold in the sides. Roll up toward the top of the leaves to seal. Place the cabbage rolls in the prepared baking pan and brush with glaze. Roast 1-1/2 hours, remove, and let rest for 5 minutes.
To make the guava sauce: Peel and seed the guavas and puree the pulp in a blender (or use guava paste). In a covered saucepan over medium heat, cook the onion and pepper in olive oil until soft and translucent, about 3 minutes. Uncover, add the white wine and chicken stock, and cook over low heat until reduced by half, about 5 minutes. Stir in the guava puree, salt, pepper, and lemon juice. Take off the heat and puree in a food processor. Strain into a saute pan. On low heat, cook until the sauce thickens, 2 - 3 minutes. Keep warm until ready to use.
To serve: Spoon guava sauce on each serving plate. Cut each paupiette on the diagonal and arrange on the sauce. Garnish with fresh herbs.