• Thursday, October 1, 2020

Suckling Pig

Suckling Pig, Wild Pumpkin and Palusami
February 18, 2014

Meat seasoning – per kg
10gm sesame oil
5gm chopped coriander
25ml light soy sauce
100ml pork liquid


Break down the suckling pig into 6 pieces – legs, shoulder and bellies. Vacuum-seal in a heatproof bag with a generous amount of olive oil and sea salt. Cook sous-vide in either a water bath or steam oven for 18 hours at 75°C.

Once cooked, open bags and strain juices off. Keep the juices. Remove all meat from the skin, being extra careful to not break the skin of the pork. With each piece of skin you have remaining, place on a flat surface and scrap away any excess fat.

With all the meat, gently pull apart. The meat should really just fall apart anyway but make sure there are no large pieces left in the mix. Combine all the meat with the seasoning and mix well.

Once all the meat is seasoned well, place back on top of flattened skin. The meat should be about 1 inch thick. Place another piece of the skin on top so that it is now covered on the top and bottom. Place each large piece of pork into a vacuum bag and seal tight. Press overnight on a flat surface in a fridge. Once set, remove from bag and portion into desired size. To cook, place into warm pan and cook each side on low heat until crispy.  Serve with wild pumpkin puree, wild pumpkin shoots, pork crackling, pumpkin flowers and, of course, the palusami.

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