Pork leg V1

Really good, incredibly tender, will reduce cook time to 36 hours on the second run as I prefer a bit more bite.

Author

3RQ0GWYoplUqBwJlRjZf8E

Prep Time: 24:00

Recipe Time: 48:00

Temperature : 136.4F / 58C

Ingredients

• Pork leg
• Salt
• Bay leaf
• Garlic
• Black peppercorns
• Fennel seed

Directions

1. Brine equal weight at 3% salt. 4 bay leaf, 6g fennel seed, 10g crushed garlic, 1g black peppercorns. 24 hours vacuum sealed or 48 hours regular.
2. Remove skin from the leg. Boil in the brine until easily pierced by a fingernail.
3. Scrape away fat, press and chill
4. Sear pork leg, chill then vacuum seal

Finishing Steps

1. Remove from bath let rest in the bag for 20 minutes or so then open the bag, let the pork flash off for 10 mins so the surface is dry. Brush with oil and put into the hottest oven you can achieve. Roast until nicely browned, or alternatively slice into steaks and pan fry.
2. Roast or deep fry skin until puffed and crispy