Roast pork with cucumber salad and red cabbage on rye bread
Recipe for sous vide rib roast
Delicious tender and juicy pork roast prepared using the sous vide technique.
We have the recipe from the book: “Sous Vide 2.0 – Recipes, Techniques, Tips, and Tricks” where the author Karsten Tangaard says the following about the recipe:
“The juicy and tender slices of pork roast have salt and crunch from the crackling in themselves.
The sandwich gets fresh acidity from the pickles, sweetness from the red cabbage, and lightly bitter malt from the rye bread.”
Servings: people
Sous vide rib roast
Roast pork with cucumber salad and red cabbage on rye bread
Ingredients
- 600 gram Rib Roast
- 100 gram Red Cabbage Ready-made
- 100 gram Pickled Cucumber Ready-made
- 4 slices Rye Bread
Instructions
- Cook the meat to taste (here used 62°C/5:00).
- Take the roast out of the bag and place it in a roasting pan. Optionally support with crumpled aluminum foil where the roast is lower, so the surface is as even as possible.
- Place the roast in the middle of the oven at maximum heat (possibly top heat/grill) for 25-30 min., until the rind is dark.
- Cut the roast into slices. Optionally remove bones at the bottom of the roast first – they can't be cut through.
- Place 2 slices on (buttered) rye bread, add cucumber salad and/or red cabbage on top, and optionally add extra pork cracklings.
Notes
OTHER SERVING SUGGESTIONS
• With (new) potatoes and gravy.• Pointed cabbage salad with arugula, spring onions, and a tangy dressing, and optionally rye bread.
• Oven-baked root vegetables and prune compote.
• Endive salad with apple slices in oil/vinegar dressing.
• Braised fennel, Jerusalem artichoke, beetroot, and parsley root with buttermilk dressing with chives.
• Red cabbage quickly fried in the rendered fat with walnuts and parsley.