Ham with green pepper

Ingredients

  • 1 kg pork shoulder
  • 25 g salt
  • 1 tsp powdered sugar
  • 100 ml cold water
  • 30 green peppercorns

Method of preparation

  1. Cut the meat into cubes about 2 x 2 cm in size.
  2. Lightly tenderize some of the meat with a meat mallet, without shredding it too much.
  3. Place the meat in a bowl, add salt, sugar, and water.
  4. Knead well until the mixture becomes sticky and starts to bind.
  5. Add the green peppercorns and mix evenly.
  6. Fill the ham maker bag and press down well to remove air bubbles.
  7. Refrigerate for 24–48 hours.

Cooking

  • Water temperature: 70–80°C
  • Time: 90 minutes

After cooking, cool thoroughly before slicing.

Tip

Green peppercorns give the ham a pleasant spicy taste and aroma.

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