PORK AND COOKING SOUS VIDE | The Tool Shed

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PORK AND COOKING SOUS VIDE

Pork is the most widely consumed meat worldwide. Available in many different forms, such as pork belly and pork shoulder it’s clear to see why it has become so popular amongst both professional chefs and the home cook. Pork is ideal for sous vide cooking as it really does create delicious, tender meat that ‘melts in the mouth’! We’d like to share some of our favourite sous vide pork recipes and are confident that once you’ve tried them, they’ll become your favourites too.

Paul Foster - Slow cooked pork belly

SOUS VIDE PORK BELLY, PEA TARTARE & ONIONS…THE RECIPE

Although a relatively cheap cut of meat, pork belly can be succulent and tender if cooked properly. Low temperatures and long cooking times are essential to prevent the meat from drying out and losing flavour. Pork belly is therefore perfectly suited to being cooked sous vide as this method allows you to maintain consistently low temperatures over long periods.

This recipe from Great British Chef Paul Foster is great for dinner parties and even includes a How To Video.

READ THE RECIPE

Pork Chop

CHINESE FIVE SPICE PORK CHOPS …THE RECIPE

Chinese five spice works extremely well with pork as it adds a mouth-watering fragrance to the meat. This pork recipe uses mostly store cupboard ingredients, is really simple to prepare and takes just 40 minutes to cook in the water bath. You’ll be amazed that you’ve created something so tasty with hardly any effort!

READ THE RECIPE

Agnar Sverrisson - Pork shoulder with hispi cabbage and applessmall

SOUS VIDE PORK SHOULDER WITH HISPI CABBAGE & APPLES…THE RECIPE

This inexpensive cut of meat is full of flavour and tastes amazing when cooked sous vide. If you’re looking for a more challenging recipe we think you’ll love this one from Great British Chef Agnar Sverrisson. Perhaps not a dish for your mid-week supper but definitely one you’ll enjoy cooking for a special occasion.

READ THE RECIPE

raw meat pork steak

Sous Vide Loin of Pork with Blue Cheese, Walnuts and Grapes and a Split Pork and Walnut Sauce…the recipe

This is a delicious and simple way of preparing the humble pork loin steak. Served with a very interesting topping, this might not be flavours you have put together before but the cheese and walnuts taste truly amazing with the pork.

READ THE RECIPE

Iberian Pork with Pedro Ximenez Sauce

Sous Vide Pork Cheeks…the recipe

For something a little different you might want to try this simple pork cheeks recipe. This very moist and fairly lean cut of meat works brilliantly with the sous vide cooking method and will produce deliciously tender meat. Why not serve them with creamy mashed potatoes and leeks?

READ THE RECIPE

Roast ear

How to Cook Pig’s Ears Sous Vide

Pig’s ears are a tragically underrated and underused part of the pig. Cooked properly, they are a delicious savoury treat and, when fried and crispy, they make a great canape. Furthermore, because demand is low, they are usually very cheap, although you may have to order them in advance from your butcher.

Crispy pig’s ears are a great addition to a wide variety of dishes. Use them to add crunch and crackle in pork dishes where the meat does not have a crispy skin.

Pig’s ears also make a spectacular canape. Simon Hulstone serves his with a tangy nasturtium and caper tartare sauce but a celeriac remoulade or a sauce gribiche would also work well as an accompaniment.

READ THE HOW TO

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