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 how easy it is to properly sous-vide and pair the pig with bright seasonal vegetables to cut through 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 & 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!