A simple recipe for cooking pork shank according to the Sous Vide method.
Ingredients
Serves: –+
- Shank 1 kg
- For brine:
- Water 1 liter
- Salt 4 tbsp
- Black pepper
- Allspice
- Bay leaf
- Butter
Method
-
Pickle the shank in brine for about 3 hours. Dry it afterwards and rub with salt. Then, put it in a bag, add butter and let the air out using the vacuum pump.
-
Steam in sous vide bath at 70 degrees for 5-7 hours depending on the size of the shank. Fry the finished shank in a preheated pan or cook it in the oven a little bit.
