Coleslaw (sous vide): 200 g white cabbage 2 g grated orange peel 2 g grated lemon peel 1 g grated ginger 25 g lard Salt, pepperApricot puree: 60 dried apricots 1 vanilla bean 1 l water 100 g sugar 1 tbsp. brown rumSide dish: Serve pork knuckle with sautéed and caramelized mini corncobs and salsify.
Pork knuckle (sous vide): Marinate the pork knuckles for 3 hours, clean thoroughly and briefly sear on all sides in a pan. Allow to cool and then vacuum with 20 ml of pork broth and a nut-sized piece of butter. Cook for 24 hours at 64 °C in the water bath of the fusionchef sous vide cooker. Cool down in ice water and set aside. Heat for 10 minutes at 180 °C in the oven while basting with broth repeatedly.
Coleslaw (sous vide): Cut the white cabbage into a fine julienne strips and place in a bowl. Add orange peel, lemon peel, ginger and lard, mix thoroughly and then vacuum. Cook for 20 minutes at 90 °C in the water bath of the fusionchef sous vide cooker. Cool down in ice water and set aside. Apricot puree with vanilla: Cook all ingredients over low heat for 30 minutes. Remove from heat and remove the vanilla bean. Stir in the rum. Mix in the Thermomix and strain through a fine sieve.
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– Mix all ingredients in a bowl and marinate pork.
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Vacuum seal marinate and pork.
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Keep in the bath at 160F for 36 hrs.
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Sauce will bring it all together. …
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While reducing juice keep pork hock in oven at 325F and covered with foil until ready to serve.
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When ready to serve pour sauce onto the meat and enjoy…
Coleslaw (sous vide): Cut the white cabbage into a fine julienne strips and place in a bowl. Add orange peel, lemon peel, ginger and lard, mix thoroughly and then vacuum. Cook for 20 minutes at 90 °C in the water bath of the fusionchef sous vide cooker. Cool down in ice water and set aside. Apricot puree with vanilla: Cook all ingredients over low heat for 30 minutes. Remove from heat and remove the vanilla bean. Stir in the rum. Mix in the Thermomix and strain through a fine sieve.
Pork knuckle (sous vide): Marinate the pork knuckles for 3 hours, clean thoroughly and briefly sear on all sides in a pan. Allow to cool and then vacuum with 20 ml of pork broth and a nut-sized piece of butter. Cook for 24 hours at 64 °C in the water bath of the fusionchef sous vide cooker. Cool down in ice water and set aside. Heat for 10 minutes at 180 °C in the oven while basting with broth repeatedly.
Coleslaw (sous vide): 200 g white cabbage 2 g grated orange peel 2 g grated lemon peel 1 g grated ginger 25 g lard Salt, pepperApricot puree: 60 dried apricots 1 vanilla bean 1 l water 100 g sugar 1 tbsp. brown rumSide dish: Serve pork knuckle with sautéed and caramelized mini corncobs and salsify.
In Germany ham hocks are called Eisbein and are served with sauerkraut (Sauerkraut mit Eisbein). I served my smoked ham hock with a sauerkraut and potato mash, and some homemade spicy ketchup. I had picked up some mesquite wood chips to try them for hot smoking instead of my usual beech sawdust. I did not notice any difference (except for the price tag), so perhaps I should do a side-by-side some time to make sure.
The ham hock will already look and smell great, but it will still be completely raw inside.
Some of my photos from two years ago make me cringe, and this is one of them. I can guarantee you though that the flavor of this flourless chocolate cake won’t make you cringe! The ingredients? Chocolate, butter, eggs, and sugar. That’s right, it’s not just called flourless but it actually is.
Put the smoking chips in a stovetop smoker and heat up until smoke starts to appear.
Serve with mashed potatoes and sauerkraut as well as some ketchup, preferably spicy and of course homemade.
Sous Vide CRISPY PORK! Picnic Pork Shoulder Sous Vide
What is sous vide cooking ham hocks?
The sous-vide cooking allows the smoky flavors to penetrate all the way to the core of the meat and will turn the meat completely tender without drying it out. In Germany ham hocks are called Eisbein and are served with sauerkraut (Sauerkraut mit Eisbein).
Can you cook pork with sous vide?
There are two main benefits to cooking pork with sous vide. The first is that sous vide allows you to safely cook pork to medium-rare doneness. The other benefit is the ability to turn tenderize tougher cuts of pork through longer cooking times without drying them out.. Below are more sous vide time and temperatures for many of the specific items.
How long does it take to sous vide a Pork Chop?
For a chop-like texture they can be sous vided for 18 to 36 hours, I do 140°F (60°C), or 150°F (66°C) for braised. The pork side depends on how large it is but in general a cooking time of 2 to 3 days will result in very tender meat. With sous vide it is very easy to cook ground pork to safe levels without it becoming dry.
How do you cook pork in a sous vide water bath?
Preheat the sous vide water bath to your preferred cooking temperature. My personal preference is 165°F / 74ºC for pull-apart, shreddable tender pork or use 145°F / 63ºC for pork that is tender but still sliceable. Place the coated pork in a vacuum seal bag. Submerge the sous vide bag in the water.