脆皮猪腿肉

800 g pork rack with rind

2 tsp salt

500 g shallots

peeled and finely sliced

500 ml port wine

100 ml balsamic vinegar

4 tbsp sugar

½ tbsp cornflour

Some salt

Some pepper

Some fleur de sel

Using a sharp kitchen knife, score the rind in a criss-cross diagonal pattern about 5 mm deep. Rub the rind with salt and leave to rest at room temperature for 1 hour.

Preheat the cooking space to 230 °C using the grill-forced convection mode.

Put the meat on a wire shelf in the top shelf position. Line a baking tray with baking paper and put in the middle shelf position. Insert the food probe into the thickest part of the meat and connect it to the cooking space. Cook for 20 minutes.

Reduce the heat to 120 °C and finish cooking at a food probe temperature of 65 °C.

Leave the meat to rest for at least 10 minutes before carving.

Bring all the ingredients up to and including the cornflour to a boil in a pan, cover with a lid and then simmer over a low heat for about 1 hour. Remove the lid and continue to simmer until the liquid has a syrupy consistency. Season with salt and pepper to taste.

Carve the meat. Sprinkle some fleur de sel on the cut surfaces and serve with the pickled shallots.

将发酵桶预加热 烧烤强制对流 到 230°C

操作

在 烧烤强制对流 期间为 230 20 分钟°C

将发酵桶预加热 烧烤强制对流 到 120°C