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Suckling Pig Shoulder with Shallot and Orange Sauce

Book Information

Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 87

Ingredients

Pork Stock  (page 6)
Cloves
Elderflowers
Flaky Sea Salt
Frying Oil
Olive Oil
Orange Juice
Red Wine Vinegar
Shallot
Suckling Pig Shoulder

Tags

Meat and Seafood