What You Need to Know
The technique involves slowly cooking suckling pig in oil to create a stable emulsion through the formation of a lipid-protein complex. The key variables are temperature, pH, and the ratio of oil to pig.
This technique is unique in that it uses a combination of suckling pig and olive oil to create a rich and creamy sauce, commonly used in Sardinian dishes such as su porcheddu.
Steps
- 1.
Su Porcheddu alla Campidanese (Southern Sardinia): Forms the base sauce for whole roasted suckling pig
- 2.
Malloreddus con Salsa di Porcheddu (Cagliari): Emulsified sauce coats traditional Sardinian gnocchi
- 3.
Zuppa Gallurese (Northern Sardinia): Layered with bread in a casserole, where the emulsion binds components
The Science
Primary Reaction
emulsification