Roasted Suckling Pig

1. 1

   1. Bone the suckling pig.

2. 2

   2. Rub with coarse salt, let stand for an hour and a half.

3. 3

   3. Remove salt, rinse, and dry pig. Break into portions.

4. 4

   4. Sous vide each portion with three ounces of duck fat, garlic and thyme.

5. 5

   5. Proceed with the steam baking for 2 hours and 25 minutes.

6. 6

   6. Stop the cooking with ice water and keep refrigerated until service.

7. 7

   7. Remove from bag and place in a Teflon pan skin side down for 25 to 30 minutes in a conventional oven at 450u00b0F for the skin to become crisp.

8. 8

   1. Serve with grilled pineapple and mango.

* Per serving · 4 servings · Values may vary.

No additional tips available.