INGREDIENTS
- – 1 pernil of pork (ham).
- Brine for 10 kg leg:
- – 1 L of water.
- – 5 cloves of garlic.
- – 100 g of salt.
- – 30 g of sugar.
- – 1 tbsp lemon zest.
- – 1 bay leaf.
- Drained:
- – 5 tbsp of honey.
- – 10 tbsp mustard.
- – 1 small can of black beer.
- – 1 glass of orange juice.
- – 2 cloves of grated garlic.
- – 1 tbsp of floor chili.
- – 1 tbsp crushed coriander seeds.
- – 1 tbsp crushed black peppercorns.
- – 1 tbsp of coarse salt.
- For the sandwiches:
- Barbecue:
- – Garlic 3 cloves.
- – Tomate 1 unid.
- – Black sugar 1 tbsp.
- – Honey 2 tbsp.
- – Olive oil.
- – Wine vinegar 50 cc.
- – Orange juice 1 unit.
- – Ketchup 100 cc.
- – Mustard 1 tbsp.
- – Cumin.
- – Smoked paprika.
- – Floor chili.
- – Lettuce.
- – Tomato.
- – Pickled onions.
Get pleasure from a scrumptious LAQUEATED PORK LEG following the recipe that cooking-recipescala taught us on at the moment’s present! .
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Process :
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1.Boil the brine elements for five minutes, mix effectively, pressure and let cool.
2.With a really sharp knife, make a 1 1/2 cm sq. on the floor of the leg, going by the leather-based and taking care to not minimize the meat.
3.Inject the brine all through the piece.
4.Depart it for at the least two hours with the brine, within the fridge, in order that it’s effectively moistened and the flavors penetrate.
5.Alternatively, boil the lacquer elements till a dense consistency is achieved.
6.Take away the leg from the fridge. After that point, the piece may have launched brine. Earlier than cooking, inject it once more. Lastly, unfold it with a layer of lacquer and wrap the complete leg with aluminum foil.
7.Prepare dinner in a low oven, 130ºc, roughly between 30 and 35 minutes per kilo.
8.When there may be 1 hour of cooking left, take away the aluminum foil and movie, paint once more and proceed cooking for one more hour. Throughout this era, paint it at the least 4 instances in order that it’s effectively lacquered. (Reserve a bit sauce to moisten the meat slices as you narrow them).
9.When you have a thermometer, the piece is prepared when the middle has a temperature of 65 ºc
10.Let it relaxation for quarter-hour earlier than slicing.
11.For the barbecue, sauté the garlic with the tomato diced in olive. Decrease the warmth and add the black sugar, honey and deglaze with wine vinegar. Add the orange juice, ketchup, and mustard.
Season with floor chili, cumin and paprika.
Scale back till thick.
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Should you tried this recipe and need to share the way it turned out, use the cooking-recipes and cooking-recipescooking-recipes.
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