2 hours, plus 7 hours 30 minutes sous vide cooking
PT2H
PT7H30M
Colin McGurran uses three different cuts of suckling pig in this fabulous recipe – the chou farci is stuffed with minced leg, while the belly and loin are cooked sous vide for a beautifully tender finish. Ask your butcher for suckling pig bones for the sauce.
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After this time, remove the belly from the bag and drain. Place the belly between 2 trays lined with baking paper, sit a weight on top and press in the fridge until cold
4
Preheat the oven to 180°C/gas mark 4
5
To make the sauce, roast the suckling pig bones in the oven for 1 hour, or until caramelised
Add the roasted pork bones and cover with chicken stock. Bring to a simmer and cook for 3 hours, topping up with more stock if necessary during cooking
1l chicken stock
8
Pass the sauce through 3 layers of muslin cloth into a clean pan and add the wine. Bring to the boil and reduce by 2/3 to reach a sauce consistency
For the farci, mince the leg meat with the smoked bacon and combine with enough pork sauce to bind. Season with salt and place in the fridge to set for at least 1 hour. Once set, roll into 40g balls and return to the fridge
Lay a strip of cling film on the work surface and a cabbage leaf on top. Place a ball of farci in the centre of the leaf and wrap the cabbage and cling film around. Repeat with the remaining leaves and balls of farci and transfer to the fridge to set for at least 30 minutes before cooking
12
Preheat a water bath to 55°C
13
Trim the suckling pig loin of any sinew and cut into 40g portions. Place in individual vacuum bags with salt and a dash of oil and seal with a bar sealer. Cook the loin in the water bath for 30 minutes
250g of suckling pig loin
14
For the pickled onions, place the water, vinegar, sugar and spices in a pan and bring to the boil. Boil until the sugar dissolves, remove from the heat and pour over the onions. Leave to cool
Cut each leek in half, and then into 3. Char in a frying pan without oil until caramelised and keep warm
21
For the fricassee, soften the shallot and garlic in butter without colour in a small saucepan. Add the chickpeas and 2 tbsp of the pickled onions and cook for a further 2 minutes. Finish with lemon juice, salt and chives
To finish the pork loin, remove from the bag and dry on kitchen paper. Fry in a hot frying pan with a little oil until caramelised then leave to rest for a few minutes. In the meantime, sear the belly portions on the cut side
23
Reheat the sauce and whisk in the butter just before serving
50g of butter, cubed
24
To serve, swipe a big spoonful of hummus on the plate and spoon the fricassee on top. Place the belly, loin and chou farci in a line on the centre of the plate and add the leeks. Spoon over the warm sauce and garnish with the crispy pig skin and cress
Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.
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Sous vide suckling pig with chou farci, hummus and chickpea fricassee
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Sous vide suckling pig with chou farci, hummus and chickpea fricassee
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Sous vide suckling pig with chou farci, hummus and chickpea fricassee