Pork. Pork neck Sous Vide, tender and tasty meat, meat for roasting Sous Vide
Out of the all options for preparing pork meat, the sous vide method, in conjunction with preliminary vaccuming, allows you to obtain a perfectly cooked, and, what is no less important, an absolutely natural product, with minimal losses due to heat exposure.
Ingredients
Serves: –+
- Pork neck
- Spices
Method
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Rinse the meat in cold water and pat dry it with paper towels.
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Add garlic to the meat, grate it with spices of your choice and vacuum them altogether.
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Put the neck under the marinade and leave in the refrigerator overnight or for a day.
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Remove the meat from the refrigerator a few hours before the start of cooking so that the neck has time to warm up.
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Set the thermostat to 61 degrees and immerse our Sous Vide neck into it.
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Determine the cooking time according to our the meat pasteurization table.
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Then cool the meat to the room temperature and refrigerate it for a couple of hours.
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Before serving, fry the pork neck Sous Vide on a grill or skillet and cut into pieces.
