Out of all the options for preparing pork ham in the options “baked pork” or “ham”, only the “sous vide” method, in conjunction with preliminary vacuuming, allows you to obtain a fully prepared and, which is more important, an absolutely natural product with minimal losses that can high temperatures of cooking give.
Ingredients
Serves: –+
- Pork leg 1.5 kg
- Coarse salt 0.5 tbsp for each 0.5 kg of meat
- Garlic 3 cloves
- Black pepper
- Sugar 1/3 by weight of salt
- Any meat spice mix
Method
-
To prepare a semi-finished ham divide it, if possible, into identical and even pieces. The pieces should be about as thick as of your hand. You can adjust the cooking time and temperature.
-
Mix salt, sugar and spices. Cut the garlic into small cubes or run it through a press. Then rub the meat well with the sprice mixture and leave it warm place for 1.5 hours.
-
Sprinkle the pork generously with black pepper and put it in a bag for vacuuming.
-
Lower the meat into the sous vide water bath and cook for 2.5 – 3 hours at 75 degrees temperature.
-
After cooking put the bag in ice to cool it quickly. We put the cooled boiled pork into the refrigerator for aging and storage without unpacking. Ideally, we should keep it in the refrigerator for about a day, but the pork is basically already be served immediately after it has completely cooled.
-
After cooling, take the boiled pork out. Pat dry the boiled pork with a napkin and cut it into chunks.
-
If desired, you can quickly fry in a pan to form a delicious crust.
