Whole Pichana

3.5 lb pichana

Author

Justin M

Prep Time: 05:30

Recipe Time: 05:30

Temperature : 132F / 55.6C

Ingredients

• Pichana
• Salt

Directions

1. Trim pichana to taste, generously salt
2. Place In plastic bag and sous vide for 5 hours at 132 degrees F
3. Remove pichana from bag and place on a cooling rack on a cooking sheet to finish. Drain juices from the bag into a sauce pan.

Finishing Steps

1. Salt the pichana fat then broil on high in the oven for 5 minutes, top rack as high as it can go to the element. Simmer the juices in the sauce pan then filter to create a gravy.