BAA…Boy (Sous Vide Suckling Pig) by Gaggan Anand
Water: 4 l
Salt: 350 g
Green cardamom: 50 g
Coriander seeds: 50 g
Suckling pig
Brine
Chili pepper: 70 g
Cardamom: 20 g
Black salt: 40 g
Garlic paste: 50 g
Chili paste: 100 g
Garlic paste: 50 g
Ginger paste: 50 g
White vinegar: 50 g
Cooking cream: to taste
Salt: to taste
Sugar: to taste
“Baa” meaning mad in Thai language and “boy” means man enough to eat this spicy dish. “Baboy” also just so happens to mean pig in Filipino.
Method
A spicy suckling pig recipe prepared by chef Gaggan Anand and Gallery Vask’s chef Chele Gonzalez, served during an exclusive four-hand dinner in Philippines.
Place chili paste, garlic, ginger and vinegar in a pot.
Let it reduce by half.
Adjust with cream for creaminess and season with salt and sugar.
Pre-heat oven to 180°C. Portion the pig 7cmx7cm.
Use nonstick pan and place the portioned pig on skin side, low heat to render until it is beginning to become sizzling brown.
Transfer to the oven for another 5 minutes.
Heat up the vindaloo sauce and serve with the pig for tangy spicy sweetness!
