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Suckling Pig Loin with Black Cream Sauce

5 hours Cook time 60 minutes Prep time 2 servings


Blood cream ingredients


Sous vide

  1. 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.
  2. 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.
  3. 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
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