fbpx Suckling pig and potato cakes recipe

Suckling pig and potato cakes recipe

Cochon de lait et beignets
Preparation time
30 min
Cooking time
180 min


  • 2 shoulders of suckling pigs, boned and tied
  • 4 tablespoon mountain honey
  • 4 tablespoon sherry vinegar
  • 4 tablespoon gravy
  • 1 carrot
  • 1 onion
  • 2 cloves garlic
  • salt, pepper
  • 1kg agria potatoes
  • 1 egg
  • 200ml white wine
  • 4 tablespoon chopped parsley
  • 100g grated beaufort cheese
  • 150ml whipping cream
  • salt, pepper, nutmeg


Pork: brown the shoulders, add the aromatics, sweat for 10min. Cover and cook in the oven (thermostat setting 2/3) for 3 hours. Uncover, lacquer the shoulders with honey, put back in the oven (thermostat setting 6). Once browned, deglaze with vinegar, add the veal broth and boil to reduce by half. Remove the shoulders and strain the gravy in a conical strainer.

Potato cakes: peel, wash and grate the potatoes. Add salt and pepper to remove juices and leave for 10min. Press and dry. Mix the white wine, cream, minced parsley, egg, beaufort cheese and nutmeg. Shape the potato cakes. Fry in oil at 170°C, turn over every so often, dry on kitchen towel.

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