Suckling Pig Confit With Boudin Noir Perogi, Ham Hock Broth And Pickled Apple

• 1 whole suckling pig 55 pounds
• 4 cups duck fat
• 3 gallons brine
• 1 tablespoon quatre epices
• salt To taste
• mustard powder To taste
• 1 tablespoon sugar
• 4 ham hock
• 3 carrots diced
• 3 onions diced
• 1 stalk celery
• 2 cloves garlic
• 1 bunch thyme
• peppercorns As needed
• bay leaves As needed
• 1 cup sherry
• mustard seeds As needed
• 4 ounces boudin noir
• 1 idaho potatoes cooked and shredded
• 1 large eggs
• 1/2 cup cheddar cheese grated
• 1 tablespoon chives chopped
• 2 cups all-purpose flour
• 2 large eggs
• 1/2 teaspoon salt
• 1/3 cup luke warm water

1. Bone out pig completely leaving meat and skin intact, remove head and hocks, set aside for other uses. Cut boned out pig lengthwise then cut the halves in half, you should have four large pieces of pig, place pieces in a large bucket or bus tub cover with brine and refrigerate in brine for two days.
2. Remove pig from brine, place pig pieces in four large cryovac bags, add 1 cup of duck fat in each bag, Seal in cryovac machine on 9
3. Preheat circulator to 176 degrees F, add the four bags of pig and cook for 14 hours
4. Remove for water bath and let sit for 5minutes.
5. Lay a half sheet pan with plastic wrap
6. Open bags of pig out on a large sheet pan, save liquid from the bags
7. Carefully remove meat from skin and place meat in a large bowl all this has to be done while pig is still warm
8. Lay skin out onto plastic wrapped half sheet pan, cover the bottom of pan not overlapping, then scrape off excess fat from skin
9. In large bowl with meat, add salt, mustard powder, quatre epices, and 1 cup of liquid from the bags, mix through shredding meat in to medium size pieces
10. Lay out meat mixture onto skin on half sheet pan until sheet pan is full to the top, place another piece of plastic wrap on top of meat and a half sheet pan on top of that and weight down with weights or bricks and refrigerate overnight
11. Pop out pig from sheet pan and cut desired shapes for portions, I prefer rectangles
12. Heat a small pan with a little oil place portion skin side down and reheat in 350 degree oven until skin is crispy and brown and meat is heated through, about 10 minutes
13. In a medium sized bowl, mix all ingredients to combine
14. Thoroughly refrigerate
15. In a medium bowl, combine eggs salt and water, add flour knead until dough is firm and mixed through.
16. Let rest one hour
17. Roll out dough to 1/8-inch thick, cut out 4-inch circles
18. Egg wash circles
19. Scoop one tablespoon of filling into each one, close over and crimp with a fork
20. Poach off in boiling water, then pan fry until golden brown
21. In a medium sized stockpot, place all ingredients, cover with cold water and simmer for six hours
22. Strain into a smaller pot and reduce by half
23. Blend in three tablespoons of butter and serve

duck fat, brine, quatre uepices, salt, mustard powder, sugar, ham hock, carrots, onions, celery, garlic, thyme, bay leaves, sherry, boudin noir, potatoes, eggs, cheddar cheese, chives, flour, eggs, salt, luke warm water

Taken from www.yummly.com/recipe/Suckling-Pig-Confit-With-Boudin-Noir-Perogi_-Ham-Hock-Broth-and-Pickled-Apple-2271890 (may not work)