Roast Suckling Pig with Caramelized Belgian Endive

Ken serves this roast pig with little individual gratins of sweet potatoes, pureed and topped with a layer of grated Beaufort cheese (or Gruyère or Emmenthaler) and finished under the broiler.

He cooks the Belgian endive sous-vide, or in a sealed plastic bag, before caramelizing them in butter and sugar, because the bag prevents any oxidization, or discoloration, of the endive and keeps the moistu