低溫慢煮西班牙鹹豬手配蒜蓉紅酒汁 Sous Vide Spain Pork Hock with Garlic Red Wine Sauce

材料：

西班牙鹹豬手 1隻
1 Spain Pork Hock

甘筍 1條
1 Carrot

西芹 1條
1 Celery Stalk

月桂葉 2片
2 Bay Leaves

黑椒粒 1茶匙
1 teaspoon Black Pepper

白胡椒粒 1茶匙
1 teaspoon White Pepper

做法
Directions:：

1. 將鹹豬手 、甘筍 、西芹、香葉、黑椒及白胡椒粒放入食物袋中抽真空，然後以62℃慢煮 30 小時
   Combine all ingredients in a large zipper lock bag and seal the bag, then sous vide for 30 hours at 62℃.
2. 取出後用廚房紙略為抹乾，之後用針刷刺上密孔 （有助在烤焗時排出多餘的豬油及令皮變脆 ）
   Take out and pat dry the pork hock, then puncture holes on it
3. 再在豬手表面拮滿小孔 , 放入黑啤酒內浸  60 分鐘
   Puncture holes on the pork hock surface and soak in dark beer for 60 mins
4. 取出後放通風處風乾約60 分鐘，放入光波爐以210-220 C℃焗至表皮香脆即可
   Blow dry the pork hock for 60 mins and grill in a Halogen Cooking Pot at 210-220℃ until the surface is crispy
5. 上碟時可以拌以酸菜或小醃黃瓜 一起享用
   Served with sauerkraut or gherkin

蒜蓉紅酒汁 Garlic Red Wine Sauce

材料：

蒜蓉  2粒
2 Garlic Cloves, minced

牛油 1湯匙
1 Tablespoon Butter

喼汁 1湯匙
1 Tablespoon Worcestershire Sauce

紅酒 1杯
1 Cup Red Wine

糖 1茶匙
1 teaspoon Sugar

做法 Directions:

用牛油爆香蒜蓉後，加入其他材料，煮滾後轉細火煮至略帶濃稠即可
Sauté minced garlic with butter, then add in the rest ingredients and bring to the boil until the sauce is thickened