👨‍🍳 Science Genial kitchen Ep 0️⃣1️⃣👨‍🍳 Science Genial kitchen Ep 0️⃣1️⃣

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Leeks and sage braised pork leg chunk 🐖🥬Leeks and sage braised pork leg chunk 🐖🥬

Find below: ingredients, then step-by-step recipe! 👇 https://m.stacker.news/19781

INGREDIENTS:INGREDIENTS:

• 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://m.stacker.news/19782 https://m.stacker.news/19783 https://m.stacker.news/19784 https://m.stacker.news/19785

STEP-BY-STEP RECIPE:STEP-BY-STEP RECIPE:

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://m.stacker.news/19790

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://m.stacker.news/19791

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, 180 degree celcius 🌡️ https://m.stacker.news/19793

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://m.stacker.news/19795

Do you like what you see?

If yes, feel free to support me by sending #Bitcoin on my Lightning address

See that brows 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://m.stacker.news/19796 https://m.stacker.news/19797

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 sage 2 pinches of salt as well

AND YOU MIX (optional: half a tbs of apple cider vinegar) https://m.stacker.news/19798 https://m.stacker.news/19799

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://m.stacker.news/19800

THROW IT IN THE OVEN

Forget about it for 30-45mins https://m.stacker.news/19801

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://m.stacker.news/19802

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://m.stacker.news/19803

And there you have itAnd there you have it

As you already know I can't eat anything without the Hok Konsensus hot sauce by SpiceToshi (find it on x or nostr)

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://m.stacker.news/19804

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