1/2 Porcella de Porc Negre that accompany them:
Poma compote
Per 6 servings.
Weights approx. 2.5 Kg.
Preparation:
Pre-poach the forn at 190º with a fan.
Posing the porcella with the hair face amunt in a safata with 500 cl d'aigua.
I introduced her to the forn for 20 minutes.
Go down the forn at 180º and coure for an hour.
The pear compote can be served at room temperature or heated to the ground.
