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::
- 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℃. - 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 - 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 - 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 - 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
