Serves 10:
1 kg piglet belly; 300 g milk snail kernel; thyme, garlic and Oporto wine; 100 g shallots; parsley; 100 g leek; 2 dl mayonnaise; 1 orange; coarse salt and pepper; 10 slices of Alentejo bread; 200 g micro herbs.
Preparation:
1. Marinate the piglet belly with coarse salt, pepper, thyme and orange juice.
2. Brown the piglet in both sides in a skillet and add to the previous sauté.
3. In a pan, sauté the aromatic vegetables.
4. Freshen with Oporto wine and let it braise covered, about 45 minutes.
5. After cooked, shred the piglet and mix the snail kernel.
6. Involve all and add a little broth from cooking the pig.
7. Rectify the seasoning.
8. Put on top of a slice of toasted Alentejo bread, previously barred with olive oil and crushed garlic.
9. Serve with mayonnaise and orange salad of micro herbs.
Biocaracol is a company whose key process is based on the storage, packaging and sale of molluscs.