Spanish Suckling Pig with Chef Alex Fargas
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- Опубликовано: 7 сен 2024
- A much longer video this week as I teach you how to cook Suckling Pig in a Spanish style, with an authentic recipe I have used for years and years, that creates amazingly succulent and juicy pork meat with a fantastic crispy skin.
Everything in this recipe video is step-by-step to make this difficult recipe as easy as possible for you to do at home.
I will show you how to butcher a whole baby pig, cooking it sous-vide for amazing tenderness, then oven cooking to make a nice crispy skin, and making a beautiful meaty sauce to go with it.
This is a recipe that's difficult to get absolutely right, as you want to keep the meat juicy and tender, while the skin nice and crispy, so I've gone into plenty of extra detail in this video - I hope you enjoy!
Amazing 💯
Superb instruction. Never seen anything like it, bravo!
Just found your Chanel! and subscribed.. thank you! We have a small farm in Sisters, OR USA and raise all our meats and process them on property.. we just processed two suckling pigs and will definitely follow your recipe using my Sous Vide!.. Amazing! Thank you
Great going Alex. Love, always.
Im leaving in Spain Madrid, i love cochinillo 😊
i know its late but do people eat the cochinillo head too?
Why are you leaving Spain?
Love yr vid and yr food
How many degree should we do if we bake by home oven?
and also what does it mean by same amount of salt 🙏
For a home oven I will recommend 150C for 3 hours and after 45 min at 180C to get the skin crispy
@@cookwithchefalexfargas6932Thank you chef. What as if I do sous vide for 12hrs, still finish the pork by 180C 45 mins to get the skin crispy? Do you have the ration of salt, sugar and paprica? Thanks a lot!
@@cookwithchefalexfargas6932 Do you know why your skin get smooth and crispy, but when I do the last 45 min at 180c, the skin gets bubbly like chicharron? How do I prevent the bubbles?
@@chair_smesh the bubbles are fine, you can keep it longer if you want to have the skin more crispy, some people like to make small wholes with a fork before putting the piece in the oven, I personally prefer not to do that but some people like it
no not so good
Bro, I am finding it hard to understand why you will wash a bag of marinating into the sink! Then again, your pot is crying with your scraping with the aluminum spatula. Your soup is definitely going to have a some exquisite taste cuz you have wine and brandy!!! you too loaded with money I can see. But another thing I find hard to crack is why roast bones not marinating with your tomato paste ( you save time, get best taste, however top coloring and aroma are fine practice, that comes with time over practice). Too much of working, to get to the finishing🤔. The vacuum packing using the slow cooking machine is great , that is based on if you are having some tens of thousands of dollars to waste on energy. Getting a cast iron pot is best for flambé, you dig me, plus you have a big restaurant, you have the money and lastly, get grandmas wooden spatula! I love your oven bro, its a beauty!!! Your cooking energy will need my pay check for a plate🤭 Thanks 🥰
what country do you live in ?