Recipe for making tender homemade pork ham into a sous vide.
Ingredients
Serves: –+
- Pork 2.5 kg
- Shell
- Salt 30 gr
- Ground black pepper 10 gr
- Garlic 3 cloves
- Sugar 1 tsp
- Ice water or ice 400 ml
Method
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Cut the pork into 2 cm pieces, season it with salt and pepper, then add sugar, pressed garlic and water or ice.
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Mix everything well and don't let the meat heat up, fill the shell and put it in the refrigerator overnight.
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In the morning, put the ham in a bag and vacuum it, put it in water and cook for 2 hours at a temperature of 40 degrees.
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After the time is passed, raise the temperature up to 70 degrees and continue cooking for another 4 hours.
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Remove the ham from the bag and place in the oven for 15 minutes.
