https://void.cat/d/6AKN4wDG2sz2KNWnhtncLt.webp

Porc leg chunk 🐽

Oinions, garlic 🧅

Pepper, cloves, laurel and sage 🍃

Leeks 🥬

White wine 🍷

Animal fat (I used beef tallow) 🛢️

Butter 🧈

Grey salt 🧂

Optional : mustard, heavy cream, maple sirup, apple cider vinegar

https://void.cat/d/Q1UW1YAG5LfktuEoXJscZm.webp

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FIRST THING you gotta do :

Pet this meat dry.

The worst enemy for crust when searing is wet 💦

Cuz yes you gona sear it 😈

So first put some fat in a cast iron pot.

You want to let it melt, but you want the pot to be screaming hot as well so be patient ⏳

https://void.cat/d/6hgAuC23mtEYVEYrbW6Ub2.webp

Once your pot is screaming hot, don't be shy, bring that fat baby inside and make sure the whole surface is in contact with that singing cast iron

❌ NO SALT AT THIS POINT

Salt will extract moisture.

Moisture is enemy of crust, remember?

https://void.cat/d/WNNBqGN7HUqtYJDbbVNqAm.webp

GREAT SUCCESS

Look at that crust! 🤩

Now you can throw the salt on this face. Be generous and especially on the fatty parts 🤤

In the mean time, you're building the nice crust of the other side

Get your oven on also, 220 degree celcius 🌡️

https://void.cat/d/GdQ68cczE9HNMi25er78jv.webp

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Why the crust?

Maillard reaction. It tastes better cuz it forces the amino acids & sugars caramelizing and beings flavor to the top 🥵

Also, it will create a sort of wall to avoid juices to leak. Juicier meat! 🏰

Now put your pig on the side and throw salt to this side as well

https://void.cat/d/SrFDS1aAsKQfxdQAv35NBe.webp

Do you like what you see?

If yes, feel free to support me by sending #Bitcoin on my Lightning address : sxbt@getalby.com

https://void.cat/d/HGUJxvEoJhDf8Ya5LEhtsu.webp

See that brown crust at the bottom of the pot? 👀

Same thing it's gold you want to keep it

Throw onions in the fat and scratch these brown bits with a wooden spoon 👨‍🍳

https://void.cat/d/3iSPkR24o9qTq21r8ocbuB.webp

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Fasten your belt

As soon as your onions change color, throw the leeks inside with a good healthy chunk of better 🧈

Then put half of the garlic, cloves, pepper, laurel and sage2 pinches of salt as well

AND YOU MIX (optional: half a tbs of apple cider vinegar)

https://void.cat/d/SAnws5E13cJp9QEEs9hAkG.webp

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Okay, now, you gona deglaze it.

Throw that white wine in, and drink a glass for yourself.

Once done bring back that piggy bad boy and put the other half of the garlic, pepper, cloves, sage and laurel

You're going to top up a bit if necessary with pork broth, or water.

https://void.cat/d/88qhgUg7Fj8yaYh7jDLS7x.webp

THROW IT IN THE OVEN

Forget about it for 45mins

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Look at that beauty!

Check the level of liquid. You want it to be like half a centimeter or less before stopping the oven

https://void.cat/d/VM5KAQv5WVwmaDz95vhvGr.webp

OPTIONAL: when out of the oven, you can add a mix of mustard, heavy cream and maple sirup.

1 full tablespoon of cream

1/2 tablespoon of mustard

1/2 tablespoon of maple sirup

Just to bring creaminess to the veggies ya know

https://void.cat/d/7BJHtWYB5F5WCNn78qPas2.webp

And there you have it

As you already know I can't eat anything without the Hok Konsensus hot sauce by nostr:npub124fygwpjy5vaacd90lr8mhgv0qsfa45fc7s407953qehr3l8afdsfv0068

Pork leg tends to be dry, eat the skin and fat with the meat. Good for health, in mouth, and to taste!

What do you guys think? Would you try it?

https://void.cat/d/2XekKm213dXtgxJ6Y9xtVH.webp

If you liked it, please destroy the like button and repost. You can also ask for more by sending #Bitcoin here : sxbt@getalby.com

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WOW WOW WOW

Are you about to leave this thread without even show some support?

Repost the thread man, cmon! (Send sats also if you want an episode 2)

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