Suckling Pig Confit With Boudin Noir Perogi, Ham Hock Broth And Pickled Apple

1. 1

   Bone out pig completely leaving meat and skin intact, remove head and hocks, set aside for other uses. Cut boned out pig lengthwise then cut the halves in half, you should have four large pieces of pig, place pieces in a large bucket or bus tub cover with brine and refrigerate in brine for two days.

2. 2

   Remove pig from brine, place pig pieces in four large cryovac bags, add 1 cup of duck fat in each bag, Seal in cryovac machine on 9

3. 3

   Preheat circulator to 176 degrees F, add the four bags of pig and cook for 14 hours

4. 4

   Remove for water bath and let sit for 5minutes.

5. 5

   Lay a half sheet pan with plastic wrap

6. 6

   Open bags of pig out on a large sheet pan, save liquid from the bags

7. 7

   Carefully remove meat from skin and place meat in a large bowl all this has to be done while pig is still warm

8. 8

   Lay skin out onto plastic wrapped half sheet pan, cover the bottom of pan not overlapping, then scrape off excess fat from skin

9. 9

   In large bowl with meat, add salt, mustard powder, quatre epices, and 1 cup of liquid from the bags, mix through shredding meat in to medium size pieces

10. 10

    Lay out meat mixture onto skin on half sheet pan until sheet pan is full to the top, place another piece of plastic wrap on top of meat and a half sheet pan on top of that and weight down with weights or bricks and refrigerate overnight

11. 11

    Pop out pig from sheet pan and cut desired shapes for portions, I prefer rectangles

12. 12

    Heat a small pan with a little oil place portion skin side down and reheat in 350 degree oven until skin is crispy and brown and meat is heated through, about 10 minutes

13. 13

    In a medium sized bowl, mix all ingredients to combine

14. 14

    Thoroughly refrigerate

15. 15

    In a medium bowl, combine eggs salt and water, add flour knead until dough is firm and mixed through.

16. 16

    Let rest one hour

17. 17

    Roll out dough to 1/8-inch thick, cut out 4-inch circles

18. 18

    Egg wash circles

19. 19

    Scoop one tablespoon of filling into each one, close over and crimp with a fork

20. 20

    Poach off in boiling water, then pan fry until golden brown

21. 21

    In a medium sized stockpot, place all ingredients, cover with cold water and simmer for six hours

22. 22

    Strain into a smaller pot and reduce by half

23. 23

    Blend in three tablespoons of butter and serve

* Per serving · 4 servings · Values may vary.