I sous vide suckling pig but then after that no matter what methods I tried the skin never crisp up it just went black and still soft. help please!!
I deboned a suckling pig and stuffed it with pork neck and glued them together with meat glue, then sous vide.
However after that I tried deep fried, oven, blown torch.. nothing makes skin crispy it just turn black but still soft and chewy.
Help me out please.
PS. Sorry for my English, English is not my first language.