Hi and welcome to AlmazanKitchen!
This time you can learn something easy and amazing! Including crispy coal-toasted homemade bread, fresh rocket, 30 years old balsamic vinegar and a pork leg that has been slow-cooked for 4 hours in special clay cookware + incredible sauce made from organic Japanese apples and tomatoes… It’s not that hard! Trust us! And let’s do it together!
You will need this ingredients:
- 600g free-range pork leg
- 5 garlic cloves
- 1 tsp. black peppercorns
- 2-3 bay leaves
- 1 tbsp. brown sugar
- 2-3 Japanese apples (Persimmon)
- 3 cloves
- 1 tbsp. balsamic vinegar
- 3 tbsp. tomato puree
- handful of rocket leaves
- salt, pepper
- Place the pot on campfire and boil some water.
- Add some salt, 2-3 bay leaves, 5 unpeeled garlic cloves, some black peppers, and 600g of free-range pork leg.
- Cover with lid, let it cook 4h on low heat.
Incredible persimmon-tomato sauce:
- Quarter the 2-3 persimmons, remove the meat from the skin. Chop it well until mushy consistency.
- Preheat the pan. Add 1 tbsp. of brown sugar, let it melt.
- Toss in persimmon’s pulp.
- Mix well and cook until rich consistency.
- Add 3 cloves, just a little bit we need. Smash everything with the flat pestle.
- Add 1 tbsp. of balsamic vinegar.
- Add 2 tbsp. of tomato puree.
- Mix well, let it cook a little more until rich consistency.
- Remove the cloves when sauce is almost ready.
- Set on slow cooking until next steps.
- Remove the garlic cloves from the pot. Unpeel it carefully, it’s very soft. Flatten it and mix with a knife.
- Remove the pork and cut it into shreds. Pour with the sauce from the pot above.
- Take the ciabatta and cut it open, sprinkle with a lil bit of a sauce from the pot, and warm it a little bit on the coals.
- Toss the garlic mash into the pan with our incredible sauce. Mix well.
- Toss the pork shreds into the pan with sauce and garlic mash. Mix well!
- Add 1 tbsp. of tomato sauce, mix well.
- Let it cook for few minutes.
- Place handful of rocket leaves on the bottom half of the ciabatta, dress with the balsamic vinegar.
- Add pork on the leaves.
- Cover with the top half of the ciabatta, and…
- Enjoy! Bon Almazan!
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Do not sit home, love the nature, and cheers to you all!