Debone pork leg with crispy skin

This is a Deep Frying Asian/French style pork leg with amazing aromatic smell and flavours, really tender and easy to cook. Enjoy!

Author

Jerónimo Sánchez

Prep Time: 18:30

Recipe Time: 18:00

Temperature : 144.5F / 62.5C

Ingredients

• 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

1. Cover the Pork leg with mustard, mix in a bowl salt, pepper, sugar and paprika. Add the mix around the pork.
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)
3. Keep the liquid separate and dry with a disposable towel the pork.

Finishing Steps

1. Deep Fry by 7-10min or until it gets a golden brown colour.
2. 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)