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BAA…Boy (Sous Vide Suckling Pig)

BAA…Boy (Sous Vide Suckling Pig)

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.

19 November, 2015
Average: 3.9 (7 votes)

serves for


total time

0 HR 0 MIN


4 l
350 g
Green cardamom
50 g
Coriander seeds
50 g
Suckling pig
Chili pepper
70 g
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
to taste
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.

For the Suckling Pig Brine
Roast spices until fragrant and blend with water and salt. Chill in fridge.

For the Suckling Pig
Submerge suckling pig in brining liquid for a minimum 24 hours or more. Once brined, rinse with ice cold water and dry with towel.

Once the pork is rinsed and dry, mix all the spices above and rub equally through out the pig.

Vacuum seal and sous vide for 24 hours at 65 degrees.

Once cooked, chill at room temperature and lay it down flat with equal weight to press flat the pig.

Leave it overnight in fridge.

For the Vindaloo Sauce
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!



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