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Suckling Pig Loin with Black Cream Sauce
Blood cream ingredients
- Portion loin. Season. Place meat into sous-vide bags, add the butter and seal bags. Cook at 61 °C (142 °F) for 1 hour. Pan-fry loin just before serving.
- Add spices to cream, refrigerate and set aside. Strain spices from cream once fully cooled and combine cream and blood in a sous-vide bag. Seal and cook in a bain-marie at 70 °C (158 °F) for 4 hours. When finished cooking, add contents of bag to blender, puree and season.
- Place the loin at the center of the plate and serve with cooked beets, crispy pork skin and pickled onions.
Nutritional value (per serving)
- 792 calories
- 52 g proteins
- 63 g fat
- 5 g carbohydrates
- 0 g fibre
- 2 g sugar
- 1068 mg sodium