Sous Vide Pork Roast
Description
The recipe won't take much time. Pork roast prepared using the sous vide method is one of my favorite approaches. I think you'll discover magnificent meat that requires neither great effort nor significant expense. You can make this pork roast from pork, beef, or turkey; even chicken breast turns out simply delightful. If your piece of meat is larger than mine, calculating the time will be no trouble at all. You'll need 50 minutes per kilogram of pork. So if you have one and a half kilograms of meat, cook it for 75 minutes. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking sous-vide pork shoulder.
- 2
Step 2
Pour sugar, salt, ground pepper, and adjika into a cup.
- 3
Step 3
Peel the garlic and grate it on a fine grater. Add it to the bowl with the salt and spices. Mix until evenly combined.
- 4
Step 4
Wash the pork and pat dry. Trim off excess fat and sinew. Shape the meat into an even piece. Coat the meat on all sides with the prepared mixture.
- 5
Step 5
Place the meat in a special vacuum bag and leave it on the kitchen counter for 2 hours.
- 6
Step 6
Now, using a vacuum sealer, seal our bag of pork. If you don't have such a device, proceed differently. Wrap the meat tightly in heavy-duty food plastic wrap and place it in 3 heavy-duty polyethylene bags. Tie the bags tightly. Refrigerate for 12 hours.
- 7
Step 7
Place an inverted plate on the bottom of the pot. Put the bag of meat on the plate so the plastic does not touch the sides. If you use bags, make sure no water gets inside. Set over low heat and bring the water to 75°C. Cook the buzhenina for one hour. Make sure the water does not go above 75–80°C. The second method is much simpler, but you need a multicooker with a “Multi-Cook” program. Pour in cold water, place a plate upside down, and lay the meat on top. Close the lid and set the “Multi-Cook” program to 75°C for one hour.
- 8
Step 8
As soon as the pork roast is done, immediately remove it from the pot and transfer it to another one with cold water. We need to cool the pork roast as quickly as possible so that it stays juicy and tender. Leave it in the cold water until completely cooled.
- 9
Step 9
Remove from the water and place in the refrigerator for 24 hours. Then take out, remove the bag, and pat dry with a paper towel.
- 10
Step 10
Slice the baked pork and serve.
- 11
Step 11
The appetizer is ready. Serve at the table.