Sous Vide Suckling Pig With Swede Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 65°C (149°F).
• STEP 2.Season the suckling pig with salt, pepper, and your choice of herbs and spices.
• STEP 3.Place the seasoned pig in a vacuum-sealed bag and seal it tightly.
• STEP 4.Submerge the bag in the preheated water bath and cook for 12 hours.
• STEP 5.Meanwhile, peel and dice the swede into small cubes.
• STEP 6.Toss the swede cubes with olive oil, salt, and pepper.
• STEP 7.Spread the swede cubes on a baking sheet and roast in a preheated oven at 200°C (400°F) for 30-40 minutes, or until golden and tender.
• STEP 8.Once the pig is cooked, remove it from the bag and pat it dry with paper towels.
• STEP 9.Heat a grill or a cast-iron skillet over high heat and sear the pig on all sides until crispy and browned.
• STEP 10.Slice the pig into serving portions and serve with the roasted swede cubes.
• STEP 11.Enjoy the succulent and flavorful Sous Vide Suckling Pig With Swede!

Cooking Tips

• Choose a suckling pig that is around 4-6 weeks old for the best tenderness and flavor.
• Experiment with different herbs and spices to customize the flavor of the pig.
• If you don't have a vacuum sealer, you can use a heavy-duty ziplock bag and remove as much air as possible before sealing.
• For an extra crispy skin, you can finish the pig under a broiler for a few minutes after searing.
• Serve the dish with a side of roasted vegetables or a fresh salad for a complete meal.

Storage and Serving

• Leftover cooked pig can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pig in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through.
• Serve the leftovers with fresh bread and your favorite condiments for a delicious sandwich.
• When serving, garnish with fresh herbs and a squeeze of lemon juice for added freshness.