Sous vide suckling pig with chou farci, hummus and chickpea fricassee
by Colin McGurran
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Ingredients
Fresh Meat
250g of suckling pig loin
250g of suckling pig belly, boned
1kg suckling pig bones
250g of suckling pig leg, deboned
25g of smoked bacon
Salad & Fresh Herbs
3 sprigs of thyme, chopped
1 tsp chopped chives
1 pinch of celery cress
Store Cupboard
1 sprig of rosemary, chopped
salt
1l chicken stock
30g of tomato purée
126g of sugar
2 black peppercorns
500g of chickpeas
125g of tahini
Fruit & Vegetables
100g of onion
100g of carrots
100g of celery
102g of leek
1 garlic
6 savoy cabbage leaves
125g of silverskin onions
4 garlic cloves
23 tsp lemon juice
1 shallot, finely diced
Beverages
100ml of red wine
Dairy
60g of butter, cubed
Oils & Vinegars
125ml of white wine vinegar
75ml of olive oil
Spices & Dried Herbs
1 star anise
2 cloves
1 bay leaf
1 tsp smoked paprika
1 tsp ground cumin
Speciality Ingredients
10g of puffed pork rind