烤西班牙鹹豬手

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：

1. 將豬手解凍
2. 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
3. 取出豬手後瀝乾水，然後用法式芥末醃
4. 將豬手放入已預熱焗爐以200℃烤1小時
5. 取出Rest 5分鐘就完成
6. 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:

1. Combine all ingredients in a large zipper lock bag and seal the bag, then sous vide for 30 hours at 62℃.
2. Take out and pat dry the pork hock, then puncture holes on it.
3. Puncture holes on the pork hock surface and soak in dark beer for 60 mins.
4. Blow dry the pork hock for 60 mins and grill in a Halogen Cooking Pot at 210-220℃ until the surface is crispy.
5. Served with sauerkraut or gherkin.

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.