Place <quantity>4</quantity> garlic heads in a skillet. Cut the tips with scissors

Add <quantity>¼<unit>cup</unit></quantity> of water

Cover the skillet with a lid and place it in the oven for 40m until the garlic is soft

Cut off the bottom of the garlic heads and press to extract the softened cloves

Place the garlic in a hand blender jug

Cover the garlic with <quantity>⅓<unit>cup</unit></quantity> of extra virgin olive oil. Blend to get a homogeneous and silky texture, season with salt to taste. The roasted garlic paste is ready

Roughly chop <quantity>500<unit>g</unit></quantity> of peeled ginger

Roughly chop <quantity>500<unit>g</unit></quantity> of habanada pepper

Place the chopped ginger and peppers in a bowl

Add <quantity>600<unit>g</unit></quantity> of rangpur lime juice and <quantity>250<unit>g</unit></quantity> of salt

Add <quantity>300<unit>g</unit></quantity> of mirin and <quantity>250<unit>g</unit></quantity> of the Roasted Garlic Paste

Add <quantity>6</quantity> bay leaves and mix everything with a hand blender until homogeneous. The pork marinade is ready

Place <quantity>2</quantity> suckling pig legs in a tray. Pour half of the Pork Marinade over them and rub to spread it evenly

Wrap with cling film and place in the refrigerator for 12h to marinade

Preheat the oven to <temperature>140<unit>°C</unit></temperature>

Place the pork legs and some of the marinade in a Dutch oven

Add <quantity>3<unit>kg</unit></quantity> of lard

Cover with a lid and cook in the oven for 3h or until the meat easily falls off the bone

Small dice <quantity>½</quantity> white onion

Trim and remove the white parts from <quantity>½</quantity> red bell pepper. Small dice it

Finely mince <quantity>½<unit>bunch</unit></quantity> of coriander stems

Trim and remove the white parts from <quantity>½</quantity> yellow bell pepper. Small dice it

Mince <quantity>½<unit>thumb</unit></quantity> of ginger

Mince <quantity>1</quantity> habanada pepper

Deseed and mince <quantity>½</quantity> red chili

Cover the bottom of a small dutch oven with extra virgin olive oil. Add <quantity>3<unit>tbsp</unit></quantity> of the vegetable mix and cook over medium-low heat until the onion becomes translucent

Add <quantity>2<unit>cups</unit></quantity> of cooked kidney beans

Add <quantity>1<unit>tbsp</unit></quantity> of cachaça. Mix to combine

Add a little bit of water to loosen the beans

Place the beans into a blender, add more water if needed

Blend until you obtain a lumpy paste

Return the bean paste to the dutch oven over medium-low heat

Season with salt to taste and add the juice of <quantity>½</quantity> rangpur lime. Mix to combine

Add <quantity>4<unit>tbsp</unit></quantity> of tomato sauce

Fill a medium pot with water and bring it to a boil

Soft boil <quantity>1</quantity> egg for 6m

Transfer to an ice bath

Peel the egg and halve it. Place it over the tomato sauce

Remove the legs and reserve

Boil enough water to cook the pasta. Add plenty of salt

Add <quantity>1½<unit>cups</unit></quantity> of fusilli to the boiling water. Cook the pasta following the manufacturer's instructions

Drain the fat from the pork and preserve the gelatin from the bottom. Place the dutch oven over medium-low heat

Add <quantity>1<unit>cup</unit></quantity> of halved cherry tomatoes. Stir to coat them with the gelatin

Add <quantity>⅛<unit>cup</unit></quantity> of tomato passata and mix. Cook until you obtain a deep brown color

Once the pasta is al dente, add it to the tomato sauce

Add a ladle of cooking water and <quantity>1<unit>tbsp</unit></quantity> of grated parmesan cheese. Mix to emulsify

Finely chop <quantity>1<unit>tbsp</unit></quantity> of parsley

Debone the suckling pig leg and add the meat to the pasta

Add the parsley. The pork leg confit with pasta is ready

Plate a spoon of the Tutu, a ladle of pasta and a good piece of the suckling pig leg

Squeeze rangpur lime juice to taste. The suckling pig leg confit with pasta & tutu is ready

Enjoy!