"Cochinillo" just means suckling pig. But this was the most awesome piece of pork I have had. I have no clue how they got the skin so absolutely wafer-thin and perfectly crispy while the meat was stupendously succulent and tasty. I remember asking and I think they initially cooked the pork sous-vide and then finished it by roasting to get the skin just right. Can't be sure, but it was great. The pile of black truffles and the molecular globule of sweet potato also helped.
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