Sous vide pork roast turns out to be even more juicy and tender due to a water bath poaching. Try to prepare this dish beloved by many cultures using modern sous vide cooking technology!
There are many ways to cook pork roast. You can use lamb or even turkey besides pork. But the secret of the delicious pork roast doesn't depend on the right choice of meat solely. The method of its preparation is a big deal. You can bake it in the oven or, as we did, leave it poaching in a water bath. You will learn how to make sous vide pork roast from this recipe.
Ingredients
Serves: –+
- Ham hock 1 kilo
- Salt ½ tbsp
- Garlic 3 cloves
- Black pepper
- Chili pepper
- Spice blend
- Sugar (one third of the salt volume)
Method
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While you are busy with the ham, a sous vide heater must preheat the water inside container to 75 degrees.
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Cut off the excess meat or prepare several servings for poaching if the ham is too large to fit in a vacuum bag in one piece.
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Mix chili peppers, spice blend, salt, sugar and crushed garlic. Rub the meat with this mixture of spices. The meat must soak in the spices as much as possible, so leave it laying at the table for a couple of hours at room temperature.
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The meat must be seasoned with black pepper and stuffed with garlic before being vacuumized. Cut a couple of garlic cloves in half. Poke holes with a knife to fill the pork with garlic. If you prefer marinated meat, you can leave it in a fridge for 24 hours. Otherwise, immerse bags with meat into the sous vide cooker right away and leave them poaching for 3 hours.
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When the heat treatment processed the meat, take out the bags and cool them down. You can put them in an ice bath to make this process faster. The faster it cooles down, the lesser appetizing juice escapes.
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When the meat cooled down, remove it from the bag and pour the cooking liquid into a separate bowl. It's clever to save this liquid as it's an excellent sauce for both the pork and a side dish, for example, rice or mashed potatoes.
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A little frying can't hurt the pork. Use hot frying pan and fry the pork until lightly brown. Fry each side for no more than a minute! Otherwise it may burn.
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Slice the pork roast into small pieces. Serve ‘au jus' and with your favorite side dish.
