INGREDIENTS
- Lacquered pork leg :
- .
- – Pork ham (10 kg) approx. 1 unit.
- Brine:
- – Water 1 L.
- – Garlic cloves 5 items.
- – Sal 100 g.
- – Sugar 30 g.
- – Lemon zest 1 unit.
- – Laurel 1 unid.
- Drained:
- – Honey 5 tbsp.
- – Mustard 10 tbsp.
- – Smoked barbecue 10 tbsp.
- – Blonde beer 300 cc.
- – Orange juice or pineapple syrup 200 cc
- – Floor chili 1 tbsp.
- – Coriander 1 tbsp.
- – Pepper 1 tbsp.
- – Sal 1 cda.
- Fragrant garnish:
- – Thick feather onion 2 items.
- – Thick feather purple onion 1 unit.
- – Carrots skinny slices 2 items.
- – Bias leek 1 unit.
- – Thick julienne crimson bell pepper 1 unit.
- – Yellow bell pepper 1 unit.
- – Tomate 1 unid.
- – Olive oil c/n.
- Extra:
- – White wine 200 cc.
- – Garlic cloves (in halves) 4 items.
- – Romero fresco c/n.
- Plum sauce :
- .
- – Garlic cloves 3 items.
- – Pitted plums 12 items.
- – Oporto 100 cc
- – Olive oil c/n.
- – Sal c/n.
- – Pepper c/n.
- Soy sauce :
- .
- – Wine vinegar 200 cc.
- – White sugar 200 g.
- – Soy sauce 100 cc.
Take pleasure in a scrumptious LACQUERED PORK PERNIL following the recipe that José Acosta teaches us to organize in immediately’s program! .
1.For the brine: In a pot, place all of the elements. Carry to a boil for five min. Reserve.
2.For the lacquer: In a pot, place all of the elements. Carry to a boil till barely thickened. Reserve.
3.For the ham: Make a sq. of the leather-based, with out reaching the meat.
4.Inject the meat with the salt.
5.Make deep cuts with the tip of a knife, insert the half cloves of garlic.
6.Stretch the meals movie, on high of it we add 2/3 of the fragrant garnish.
7.Unfold a part of the lacquer on the piece of meat, place it on high.
8.Within the joints of the sq., prick a small sprig of rosemary.
9.On high of the piece of meat add the remainder of the fragrant garnish.
10.Spray with white wine.
11.Wrap, go away within the fridge for 1 day.
Take away from fridge, mood.
12.Cook dinner in oven 120° C / 130° C. Roughly 4 hours.
13.Take away the movie from the highest of the leg and paint with the remainder of the lacquer for the remaining 1.30 / 2 hours of cooking each 20 minutes.
Take away, let relaxation for 20 minutes, serve sliced.
.
SAUCES FOR THE PORK PERNIL:
.
Mustard sauce :
.
– Mustard 2 tbsp
– Garlic, chopped cloves 2 items.
– Olive oil 2 tbsp.
– White Wine 50 cc.
– Vegetable broth 100 cc
– Honey 1 tbsp.
– Rosemary 1 twig.
– Sal c/n.
– Pepper c/n.
.
1.In a frying pan, add oil, sauté the garlic.
2.Add the broth, white wine, honey, mustard, combine, cook dinner for five minutes.
Add rosemary, cook dinner.
3.Alter with salt and pepper. Withdraw.
.
Plum sauce :
.
– Garlic cloves 3 items.
– Pitted plums 12 items.
– Oporto 100 cc
– Olive oil c/n.
– Sal c/n.
– Pepper c/n.
.
1.In a frying pan, add olive oil and garlic cloves, cook dinner till calmly browned.
2.Add the plums, salt and pepper to style, cook dinner.
3.Add the port, cook dinner and cut back barely.
4.Take away, course of till the feel of the sauce softens.
.
Soy sauce :
.
– Wine vinegar 200 cc.
– White sugar 200 g.
– Soy sauce 100 cc.
.
.In a pot, add the elements, combine, convey to a boil, cut back barely. Reserve
