High-temperature cooking methods can dry out pork rack, making the meat tough and unappetizing. You can avoid this problem by cooking pork rack sous vide. This precision method enables the cook to keep the temperature low and stable throughout the cooking period, ensuring an evenly cooked, tender and juicy result. The recipe below is for a 3-bone rack (serves 2 as a main).
- Preheat the water bath to a temperature of 62⁰C.
- Sprinkle a pinch of salt over the pork rack, then side the joint into a vacuum bag. Add a dash of oil and seal the bag.
- Place the bag in the water bath and leave to cook for 90 minutes.
- Place a large frying pan over a high heat. Remove the meat from the bag and add it to the hot pan. Fry until the rack has browned on sides, then serve.
For extra flavour, place some herbs or aromatics in the vacuum bag. Thyme, sage, rosemary and garlic would all work well.
You could also enhance the flavour by massaging a spicy, smoky dry rub into the pork before cooking, as if you were preparing it for a barbecue.
Keep it traditional with Matthew Tomkinson’s classic Juicy pork and apple recipe. Alternatively, use your tender sous-vide pork rack to make a light springtime main, such as Graham Campbell’s Herb-stuffed pork with spring greens and Jersey Royals.
Recipe courtesy of www.greatbritishchefs.com