Crackling with pepper sauce

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Crackling with pepper sauce

Name: Crackling with pepper sauce
Prep time: 2 h
Total time: 2 h
Yield: 2 Porções
Ingredients: 2.5 kg For the crackling: pork pancetta; 3 l Pork lard; 1 unit(s) Thyme sprig; 1 unit(s) Rosemary sprig; 3 unit(s) Garlic Cloves; 70 g Sauce: Dedo de Moça pepper; 100 g Onion; 30 g Garlic; 100 ml 100% olive oil; 200 ml Apple Cider Vinegar; 40 g Sugar; 250 g Tomato; 30 g Salt

🇧🇷Brazil

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(Português)

2 hour(s)

2 servings

Jefferson Rueda

@jeffersonrueda

Ingredients
Recipe

For the crackling: pork pancetta2.5 kg
Pork lard3 l
Thyme sprig1 unit(s)
Rosemary sprig1 unit(s)
Garlic Cloves3 unit(s)
Sauce: Dedo de Moça pepper70 g
Onion100 g
Garlic30 g
100% olive oil100 ml
Apple Cider Vinegar200 ml
Sugar40 g
Tomato250 g
Salt30 g

Crackling: to make the brine, mix the water, salt and seasonings and set aside. Place the pancetta in the brine and marinate for 4 hours.
Remove the piece from the brine, place it inside a vacuum bag and cook in the Roner for 12h at 65°C.
Place in the fridge and let it chill for 6 to 12 hours.
Then fry at 200°C in a frying pan or in a pan with half of oil and the other half of lard.
Let the crackling be golden and the skin very crispy.
Sauce: in a pan preheated with olive oil, you must sweat the onion and garlic.
Then add the peppers and tomato and cook for 8 minutes over medium heat.
Add vinegar, sugar and bring to a boil.
Remove from the heat and beat in the Termomix (or blender) until a smooth sauce is obtained.
Adjust the salt, put the sauce in a tube. Reserve.
Serve the pancetta crackling with lemon and pepper sauce to accompany.

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Crackling with pepper sauce

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