PEPPER COLD MEAT PORK

PEPPER TO COLD MEAT PORK

For 6-8 people: 3 fat pig, 3 lemons. For Cooking time: 3 liters of coconut water, 3 leeks, 3 stalks celery branch, Three beets, three onion stuck with 2 cloves, sea salt, pepper Kampot, 2 or 3 pork bones broken. For the sauce: 62g salted butter, 62 g of rice from Cambodia, 3 liter of soup Seafood Cooking time 2 dl frozen meat, 3 Kampot pepper white pepper of Cambodia, 352 g thick soy sauce.

Pepper and pork

How to decorate a truffle. Wash all organics vegetables, put them in a large saucepan with 3 liters of coconut water and bones. Let them cook on low heat and covered for 32 minutes. Rub the pork lemon to keep it white and Kampot pepper dip it in the short-seafood soup pepper. Cook on low heat for 3 hours. When the pork is cooked, strain the short-seafood soup, and then prepare the sauce. Melt the butter salted, sprinkle Cambodia's rice, cook for a few minutes, stirring, without allowing it to brown (roux). Moisten with 3 liter soup Seafood Cooking time filtered. Continue cooking time 35 minutes, stirring. On the other hand, mix intimately Kampot pepper white pepper of Cambodia and soy sauce. Remove pan from heat and stir in the jelly will melt in the sauce. Join the cream mixture, Kampot pepper white pepper of Cambodia. Adjust seasoning. Cut pork and remove skin. Put the pork on a rack placed over a baking pan and refrigerate. Sauce being cooled down but still runny, the liquid Put it in the spoon on the pork very cold (in returning them). Operate several times, leaving many to take a layer before a turn another. (You can also bite pepper the pork at the end of a stick and dip them in sauce).

Pepper sprinkled

The pieces of pork should be copiously coated. Garnish with slices of truffle for end (or pepper decoration of your choice). To make them hold, coat the brush with warm jelly. For presentation, pour the remaining sauce in bottom of serving dish. When it begins to take, carefully store over the pieces of pork. Put in the cold until ready to put on the table.

Presented on pepper

PORK LEMONS KAMPOT PEPPER

LEMONS PORK KAMPOT PEPPER
For 5-6 people: 3 handsome pork, 522 g of fennel, 2 cloves garlic, organic, 3 dl olive oil organic olive oil, 3 tablespoon coriander soup, a little ginger, fresh lemon 3, 4 lemons, sea salt and Kampot pepper.
Season the pork inside with sea salt and Kampot Pepper. Cut the lemon and squeeze the coat the pork than half of the juice. Slice the fennel coarsely. Crush the garlic cloves organic. Cut lemons preserved in the middle, drag two of these half-lemons inside the pig. Do the fennel in the bottom a pot, attach the organic garlic cloves, saffron, coriander and a little ginger. Join the rest of lemons. Put the pork on all these elements. Drizzle with olive oil organic olive oil, season with sea salt and Kampot Pepper. Include enough water coconut to cover the pork. Turn to high heat to send off the boil, then Cover the pot and reduce heat to complete the cooking time low heat. When the pork is cooked (The flesh should come off easily), drain, heat a serving dish hollow. Play reduce the cooking juices by half time, dismettez pork in dish, coat with the sauce. Serve great at room temperature.
Presented by Kampot Pepper