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Duration:
24 hrs
Servings:
6
Level:
Part 1:
Curing the Pig Face and Rinsing and Drying
Curing the Pig Face
Step 1
Season all sides of the pig face thoroughly with salt.
Step 2
Place it on a sheet tray lined with a roasting rack.
Step 3
Refrigerate uncovered for 24 hours to draw out moisture.
Rinsing and Drying
Step 1
Rinse the cured pig face to remove excess salt.
Step 2
Pat the surface dry with paper towels.
Step 3
Allow the face to air-dry for approximately 2 hours.
Part 2:
Herb Butter Wrap and Wrapping and Bagging
Herb Butter Wrap
Step 1
Lay two overlapping sheets of plastic wrap on a clean counter.
Step 2
Slice butter into four pieces and arrange in a square at the center.
Step 3
Distribute bay leaves, thyme, ginger, garlic, and shallots evenly over the butter.
Step 4
Wrap the pig face tightly with the herb butter in plastic wrap to retain the aromatics.
Wrapping and Bagging
Step 1
Carefully place the wrapped face into a vacuum bag.
Step 2
Vacuum seal at 95% compression, using extra plastic wrap as padding to avoid puncture from bones.
Part 3:
Sous Vide Cooking and Chilling and Final Roasting
Sous Vide Cooking
Step 1
Preheat water bath to 83°C (181°F) using immersion circulator.
Step 2
Submerge the sealed pig face in the water bath.
Step 3
Cook sous vide for 20 hours.
Chilling
Step 1
After cooking, rest the bagged pig face at room temperature for 15 minutes.
Step 2
Submerge in cold water for 15 minutes.
Step 3
Add ice and continue chilling in the cooler for 5 hours until fully cold.
Final Roasting
Step 1
Preheat combi oven to 182°C (360°F).
Step 2
Roast the chilled pig face for 1.5 hours, rotating halfway through at 45 minutes.
Step 3
Optionally shield the ears with foil if browning too quickly.
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Ingredients
Equipment
