3 bay leaves
4 tsp whole black peppercorns
1 tbsp neutral oil painting
lbs bone- heft/ skin- on funk shanks and1.5 lbs skin- on funk bodies drumettes
mug apple cider ginger
mug shoyu( soy sauce)
1/2 mug lager beer
1 tbsp brown sugar
5 garlic cloves, hulled and smashed
Place a dutch roaster over med heat and toast the bay leaves and peppercorns until ambrosial and the bay leaves have a nice luster ( 3- 4 min).
Remove spices and crush3/4 of the peppercorns with a mortar and pestle.
Pour the oil painting in the dutch roaster and brown funk in batches, skin side down, until golden brown and fat has rendered( 6- 8 min).
Twitch funk from time to time to make sure the skin does not stick. Place all the funk on a plate as you work the batches. formerly done, pour out all but 1 tbsp of oil painting.
Return the pot to the stovetop over low heat and pour in the ginger, shoyu, beer, brown sugar, garlic, bay leaves, and peppercorns. Stir and cook for 2 twinkles.
Add the funk and any authorities and move heat to med-high, to bring to a low pustule. Lower the heat to med-low, cover and cook for 45 min, flipping the funk half through.
Remove the lid and poach for 15 min. Remove the funk and place skin- side up on a baking distance.
Turn the heat to high and let the sauce reduce to half( 5- 6 min)