Make a sofrito with olive oil, onion, garlic, red pepper, and tomato; salt and pepper to taste. Mix with short grain (very important) rice and add chicken broth (2-3 times volume of rice) that has been infused with smoked pimenton (spanish paprika) and saffron. Add proteins (chorizo, chicken, and mussels) and vegetables (green beans) and cook until liquid is gone. Times are totally variable depending on your pan, heat source, ingredient volumes, etc, but as a rough guide figure 20-25 minutes. Make sure you cover with a towel (left out of video) this lets it rest and absorb all the flavors and remaining moisture. Garnish with lemon wedges and Italian parsley. - Socarrat
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).