Haunch of pig (pig) With Chef's Secret

Haunch of pig (pig) With Chef's Secret

Shank Pork With Pepper Sauce and Onion Monitoring + Rectified Decoration
ingredients:

1 whole pork shank at least 3 to 5 kilos
Spices:
1 chopped onion
10 cloves of crushed garlic if it is old remove the kernels
2 very small branches of rosemary, do not put too much
6 sage leaves
1 pepper whole finger girl without seeds, chopped
1 cup wine vinegar
2 cups (200 ml) dry white wine
½ teaspoon (tsp) powdered bay or
2-3 bay leaves
1 parsley bunch with green onions washed whole

Chilli sauce:

4 large onions thinly sliced
6 two green peppers, two red and two yellow seedless cut into 1cm strips.
4 to 6 celery stalks cut into strips 5cm cooked
1 cup (tea) of chopped parsley with stems
½ cup (tea) chopped green onions, thinly sliced
1 cup (tea) of corn oil.
1 cup of vinegar
½ glass of water or dry white wine

Prepare the shank so:

Do not remove the fat from the ham.
Put all the seasoning ingredients put into a large plastic bag suitable for cooking.
Leave seasoning for 12 to 24 hours the process of placing the plastic bag is (optional).
Before baking the ham, remove all the spices.
Arrange the ham on a baking sheet lined with aluminum foil, greased with oil.
Cover with foil, not too close that can stick in the flesh.
Bake 160 ° C for about 4 hours, or 30 'minutes for each kilogram of meat.
Always checking the shank color.
CAUTION
Do not miss the point that is hard resected.
Chef's Secret:
To Know if You Pernil Roast:

Check that baked stuffing a well deep thin knife, to leave a pinkish liquid is still raw, return to the oven again for one (1) hour.
If nothing came out it is roasted.
When should Remove the Foil:
Ates a time to take the ham from the oven, remove the foil, pass the temperature to 180 ° C, leave until lightly colored.
Allow to cool in the oven.
Use gloves to remove the leg that is still hot and pass next to a bench.
If you can slice.

Mode Prepare the sauce:
Place in a large pot oil, add the onion celery, leave the fire until wilted, stirring with a spoon high cable.
Add the peppers, saute until they are well cooked, stirring constantly need to ping a drop of hot water gradually and slowly.
Then add a cup of vinegar and half a glass of water, let the heat without stirring, until reduced calls half.
Serving mode.
Place the ham baked in a clay or stainless steel platter.
Serve the sauce separately.
Another option may put up for sauce
It can serve cold or hot ham.
The sauce is served cold.
Be sure to make the decor
Slice the very fine leg, put 2 to 3 slices on each plate and the sauce on top.
Note:
The shank of the left is to snack.
Slice the very thin ham slices intervene between the wet serve with snack type roll.
Farofa With Sausage or Chicken Kids:
½ cup (tea) of oil
2 cups (tea) of corn meal or
half and half corn cassava flour
l cup (tea) of chopped green olives
l cup (tea) of chopped parsley ½ cup (tea) of green onions cut into thin slices.
l onion, grated
50 grams. chopped bacon
100 g. cooked and ground sausage, or kids boiled and ground chicken, salt and pepper to taste.
4 boiled eggs and chopped very choosy, or raw fried poached.
Way of preparing:
Fry in oil the bacon and the sausage then add the onion leave shrivel, add flour, boiled eggs, olives parsley, salt and pepper.
separate service;
Decoration:
Make a flower "glass of milk" using turnip and carrot thin center and branches of fresh celery with leaves.