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Sous-Vide Pork Knuckle
Meat

Sous-Vide Pork Knuckle

🍗С 🍗Су-ВИД рецепты Sous-Vide🥩 Follow
🕐 300 min 👁 15 Channel post →

Tender pork knuckle prepared using the sous-vide technique with preliminary curing, distinguished by its exceptional juiciness.

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Ingredients

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Method

1

Debone the pork knuckle carefully without damaging the skin. If the knuckle is small, you can add extra meat.

2

Mix the spices and salt, and dry-cure in a vacuum seal bag for 3 days.

3

Place the knuckle, right in its bag, into a ham press, without tightening it too much.

4

Cook at 85°C for 5 hours or 58°C for 48 hours.

5

Remove from the bath, let it cool down slightly, chill under cold running water, and then refrigerate for 24 hours.

6

Remove from the press, take it out of the bag, and serve.

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