Debone pork leg with crispy skin

Ingredients for 8

• Pork Leg Debone (1.5 kg)

• Orange Zest (1/2 und)

• Garlic (4 cloves)

• Rosemary (2 sticks)

• Thyme (3-4 sticks)

• Bay leaf (2 und)

• Salt

• Pepper

• Sugar (20g)

• Dijon Mustard (20g)

• Paprika (5g)

• Cinnamon Sticks (2 und)

• Cloves (3-4 und)

• Butter (50g)

Directions

• Step 1

  Cover the Pork leg with mustard, mix in a bowl salt, pepper, sugar and paprika. Add the mix around the pork.

• 

  Step 2

  Put the pork inside the vacuum bag, with orange zest, garlic, thyme, Rosemary, and bay leaf. Seal and vacuum. Set up the Sous vide in the container with water (62,5° C/ 150°F)

• Step 3

  Keep the liquid separate and dry with a disposable towel the pork.

• Finishing Steps

• 

  Step 0

  Deep Fry by 7-10min or until it gets a golden brown colour.

• Step 1

  For the sauce, strain with a chinoise, reduces the leftover juice for the vacuum bag in a sous pan until it gets thick. Add 50g of butter and turn off the stove, make round movement Until the butter melted. Serve with the sauce (Jùs de pan)

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