Iberian pork leg crystallized at low temperature with applesauce
Since scorching Canovas Murcia send us this simple and easy recipe to cook, in which the main ingredient is “Iberian suckling pig Abrasador”.
- Sucker leg
- golden apple
- White wine
|LEG SUCKER.-We pack confitamos vacuum and low temperature steam oven 12 hours at 65… When this cold debone and we press them into a square mold, cold booking. The cooking juices it will book and will link to the mounting plate.|
APPLE PUREE: Peel and chop apples putting in a saucepan to boil with butter, white wine and sugar. When the apple is soft we go through the blender and puree have.
MOUNTING PLATE.– Piglet pressing unmold and cut a square Ration, mark on the plate. To toast the pile and scold in the oven to heat. At the base will applesauce and will water with juice reduced Piglet.
So we will, ready to eat…