Anne M.
TVWBB Pro
I tried my hands on a small pork leg roast.
The piece of meat was about 1.5 kg (and almost 6 U$).
I trimmed the skin and didn't do much else to it, except for mairinating it overnight.
The paste ingredients:
Together with soy, sweet soy, black bean paste, shrimp paste and lime juice.
And time for the slow cook session:
As it was a roast and not meant to be pulled, I had quite some leeway in cooking time.
It took about 2 hours to get it to 72 oC (160 oF) and stalled at 74 oC (165 oF)
I took the meat off at 80-82 oC (176-180 oF) (about 9 hours after starting) and it was very very tender:
It definitely stays on the menu!!!!
The piece of meat was about 1.5 kg (and almost 6 U$).
I trimmed the skin and didn't do much else to it, except for mairinating it overnight.
The paste ingredients:
Together with soy, sweet soy, black bean paste, shrimp paste and lime juice.
And time for the slow cook session:
As it was a roast and not meant to be pulled, I had quite some leeway in cooking time.
It took about 2 hours to get it to 72 oC (160 oF) and stalled at 74 oC (165 oF)
I took the meat off at 80-82 oC (176-180 oF) (about 9 hours after starting) and it was very very tender:
It definitely stays on the menu!!!!