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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Sous vide suckling pig with chou farci, hummus and chickpea fricassee

by
Colin McGurran
Pork with hummus, chou farci and chickpeas

PT2H

PT7H30M

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Ingredients

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Metric

Imperial

Suckling pig loin

  • 250g of suckling pig loin

Suckling pig belly

  • 250g of suckling pig belly, boned
  • 1 sprig of thyme, chopped
  • 1 sprig of rosemary, chopped
  • salt

Suckling pig sauce

Chou farci

Pickled onions

Hummus

Charred leeks

Chickpea fricassee

To serve

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Equipment

  • Bar sealer
  • Large vacuum bags
  • Small vacuum bags
  • Water bath
  • Mincer
  • Blender
  • Muslin cloth

Method

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1
Preheat a water bath to 85°C
2
Season the belly with the chopped herbs and salt, then place in a large vacuum bag. Seal with a bar sealer and cook in the water bath for 7 hours
  • 250g of suckling pig belly, boned
  • salt
  • 1 sprig of thyme, chopped
  • 1 sprig of rosemary, chopped
3
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
6
Place a large saucepan over a high heat and add a splash of oil. Fry the vegetables until well-coloured, then add the thyme and tomato purée
7
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
9
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
10
Blanch the cabbage leaves in boiling salted water for 2 minutes then refresh in iced water. Drain and dry thoroughly on kitchen paper
11
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
15
Once cool, peel the onions and place back into the pickle until needed
16
Preheat the oven to 120°C/gas mark 1/4
17
Cook the chou farci in the oven for 10 minutes, then roll in the suckling pig sauce and keep warm
18
To make the hummus, place everything in a blender with 175ml of hot water and blitz until smooth
19
Blanch the leeks whole in boiling salted water for around 5 minutes until just cooked, then refresh in iced water. Drain thoroughly with kitchen paper
20
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
22
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
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Colin McGurran
Colin McGurran

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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