Javier Codina’s suckling pig with sage, lemon, mango, marjoram salad and goat’s cheese gnocchi

METHOD

1. Mix the marinade ingredients together in a bowl 24 hours prior to cooking, rub the marinated over the piglet and place in the fridge without a covering. Preheat the oven to 140°C.
2. Just prior to cooking, rinse marinade off pork under running water then dry well.
3. Place piglet pieces skin side down on a roasting tray, drizzle with olive oil. Roast for approx 2½ hours at 140°C.
4. Remove baking tray from oven and increase oven temperature to 180°C. Turn the piglet pieces skin side up, return to oven for approx 20 minutes to achieve a wonderful fine crackling. Reserve.

Goats cheese gnocchi

1. In a pot, boil the water then add the butter. When the butter is melted, reduce the heat then mix in the flour. When fully mixed to a dough, remove from the heat.
2. Place the dough in a food processor. At a very slow speed, add one egg at a time until mixed then repeat with each egg. Add the goats cheese, lemon zest and season until combined. Shape the mix into 20mm balls or your preferred shape, place in fridge until cold.
3. In a medium heat pan, melt the unsalted butter and cook the gnocchi giving them a nice golden colour. Add the sage and the lemon juice. Reserve.

Lemon dressing

1. In a mixing bowl, whisk all of the vinaigrette ingredients except the fresh herbs. Add the herbs to the dressing just prior to serving.