食材:
西班牙鹹豬手
月桂葉
黑胡椒
洋蔥
紅蘿蔔
西芹
法式芥末
做法:
- 將豬手解凍
- 將豬手連同月桂葉、黑胡椒、洋蔥、紅蘿蔔、西芹放進滾水內烚1小時
- 取出豬手後瀝乾水,然後用法式芥末醃
- 將豬手放入已預熱焗爐以200℃烤1小時
- 取出Rest 5分鐘就完成
- 配上德國酸菜,還可將豬手的肥膩度減低



Sous Vide Spain Pork Hock with Garlic Red Wine Sauce
Ingredients:
1 Spain Pork Hock
1 Carrot
1 Celery Stalk
2 Bay Leaves
1 teaspoon Black Pepper
1 teaspoon White Pepper
Directions:
- Combine all ingredients in a large zipper lock bag and seal the bag, then sous vide for 30 hours at 62℃.
- Take out and pat dry the pork hock, then puncture holes on it.
- Puncture holes on the pork hock surface and soak in dark beer for 60 mins.
- Blow dry the pork hock for 60 mins and grill in a Halogen Cooking Pot at 210-220℃ until the surface is crispy.
- Served with sauerkraut or gherkin.




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Garlic Red Wine Sauce
Ingredients:
1 Tablespoon Butter
2 Garlic Cloves, minced
1 Tablespoon Worcestershire Sauce
1 Cup Red Wine
1 teaspoon Sugar
Directions:
Sauté minced garlic with butter, then add in the rest ingredients and bring to the boil until the sauce is thickened.
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