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Receta Confit Of Pork Cheeks
by Global Cookbook

Confit Of Pork Cheeks
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Ingredientes

  • 500 gm pork, cheeks, cleaned of fat and glands
  • 150 gm coarse rock salt
  • 1 Tbsp. whole black peppercorns
  • 1 Tbsp. fresh minced rosemary
  • 3 x fresh bay leaf
  • 500 ml rendered duck or possibly pork fat Smoked Tomato Vinaigrette
  • 12 x roma tomato, cut in half, and, smoked
  • 200 ml canola oil
  • 50 ml grape seed oil
  • 50 ml white balsamic vinegar
  • 2 Tbsp. sugar
  • 1 tsp salt

Direcciones

  1. In a bowl mix the cheeks, salt, peppercorns, rosemary and bay leaves.
  2. Cover with a cloth and chill over night.
  3. The next day, wipe the excess salt and herbs off the cheeks.
  4. Heat the fat at 225 degrees Fahrenheit.
  5. Carefully place cheeks into the fat and cook for 1 hour.
  6. Remove the cheeks from the fat and place in a sterile jar. Pour the fat over the cheeks to completely cover. Let it cold.
  7. Store in the fridge for 2 weeks.
  8. Remove cheeks from fat.
  9. Cook in a 400 degrees Fahrenheit oven till crisp and golden.
  10. Slice thinly and serve with salad greens and Smoked Tomato Vinaigrette (see recipe).
  11. Smoked Tomato Vinaigrette:Puree the smoked tomatoes with the sugar. With the motor running, slowly add in the vinegar, and the then the oils.
  12. Season.