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Crackling with pepper sauce
🇧🇷Brazil
•View in original language
(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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