Chef
Henrique Sá Pessoa
Auteur cuisine from a chef with two Michelin stars.
One of our most high-profile chefs, whose fame is not due solely to his media exposure. It is largely thanks to his dishes – based on tradition but with touches of international haute cuisine, and which have won over all the country’s food critics, including those at Time Out. His packed CV takes in leading restaurants in London and Sydney as well as various projects of his own (such as the new Alma, in Chiado). At the Mercado da Ribeira, Sá Pessoa offers a selection of the dishes that have made him famous and which he learned to make on his travels around the world.Time Out says “Sá Pessoa is probably the best example of the new generation of Portuguese chefs. He has charted a solid, intelligent course, taking calculated risks and showing a clear desire to communicate to clients why the country’s cuisine is worthy of much greater attention abroad.”
Order NowRecipe
leitão confitado a baixa temperatura
Leitão confitado a baixa temperatura com puré de batata doce e gomos de laranja
One of the most famous dishes of Henrique Sá Pessoa, from the days of his first Alma restaurant, in Santos, and which inevitably makes an appearance at his outlet in the Time Out Market. To recreate it, you need not so much talent as some modern kitchen appliances – or a knack for improvising with what you have to hand – and plenty of time. The first step is to cover the suckling pig with the coarse salt, sugar and herbs for four hours. Then scrape and wash it well, dry it and place it in a vacuum pack with a little olive oil. Seal well and cook in a water bath for 24 hours at 68ºC. Remove the cooked pork from the vacuum pack and brown in in a frying pan, then put it into a 250ºC oven for 10 minutes until the skin is crispy. For the purée, heat olive oil in a pan and soften the sweet potato gently, add the rosemary and cover with a little water. Cook for about 10 minutes, adjust the seasoning and then mash using a hand blender. Finally, cut the suckling pig into four pieces, arrange it on plates with the purée and orange segments and pour over some sauce from the meat.
Ingredients
1 DEBONED CARRÉ (LOIN) OF SUCKLING PIG
300Gr COARSE SALT
30Gr SUGAR
THYME
GARLIC
ROSEMARY
OLIVE OIL
12 ORANGE SEGMENTS
FOR THE PURÉE
500 Gr SWEET POTATO IN CUBES
OLIVE OIL
ROSEMARY
WATER
