Now that you’ve learned all about how Mangalitsa pigs are raised in my last video on Mosefund Farm, it’s time to learn how to prepare it.
When cooking with Mangalitsa pork, you must choose methods that celebrate and preserve the juiciness of the pork fat – applying minimal heat over a longer period of time so that fat stays intact. Executive Chef Daniel Angerer of Klee Brasserie in NYC shows in the video how easy it is to properly sous-vide the meat and pair the pig with bright seasonal vegetables to compliment the richness of the fat.
If you don’t have specialty sous-vide equipment, Chef Angerer says you can apply the same methods/seasoning/timing with the meat and a ziploc bag using a pot of water in the oven set at 180 degrees (the temperature at which fat does not melt).
Hope you try and cook Mangalitsa pork for the first time! The fat alone is worth it. Thanks for watching food. curated. Happy Eating!
Cannot.. stop.. to.. drool! Liza, great vid as always!
Cannot.. stop.. to.. drool! Liza, great vid as always!
This is really cool. I had never seen pork belly or pork shoulder prepared sous-vide, and I think it’s a great idea. Sous vide will preserve the particular textures/flavors of the mangalitsa much better than roasting or braising. BTW, that’s the reddest pork I’ve ever seen.
This is really cool. I had never seen pork belly or pork shoulder prepared sous-vide, and I think it’s a great idea. Sous vide will preserve the particular textures/flavors of the mangalitsa much better than roasting or braising. BTW, that’s the reddest pork I’ve ever seen.
I think you are beautiful Liza I am a NYC fireman I love to cook and travel the city finding interesting downlow spots I’d love to chat sometime maybe you could even come by the firehouse in redhook Brooklyn and do a video spot!
I think you are beautiful Liza I am a NYC fireman I love to cook and travel the city finding interesting downlow spots I’d love to chat sometime maybe you could even come by the firehouse in redhook Brooklyn and do a video spot!