Piglet Sous Vide

Juan_Garza_20132

Hello,

I would like to get some feedback about how to cook a Piglet (suckling pig Sous Vide style. Lechón as its called in Spain is one of my favorites dishes. I use a brine of water, salt and chile seed. After 24 hours I cook it on a outdoor oven placing charcoal on the top and putting the pig facing up. I only use a rub for the pig, that's it. After two hours all the juices that come from the pork stay at the belly so that helps get more moisture. To finish I turn in around and put more heat to get a crispy skin, that's the best part. How would you advice to cook it sous vide?, is it recommended to put it into pieces before and vacuum seal each one?, what timing and temperature for the water would you suggest?

Thanks in advance,

Juan

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Patrik_Racz_19800

if i remember correctly there was a masterchef the professionals episode where Marcus Wareing cooks a dish with suckling pig, he cooked it sous vide, cant remember the details now, but he cooked it sous vide in stock and after that he reduced that stock to a glaze and just glazed it in a pan. it looked awesome. you can try googleing the recipe, as i cant remember everything.