After taking on the great honor of making the roast pork for Christmas Eve, I’ve been thinking about how, with small means, I can try to ensure it turns out as good as possible. Here’s what I did and my experiences with it.
Roast Pork
The meat was bought at the local Superbrugs, which often has a whole roast at a good price, about a week in advance. It’s nice because I can stand with the roast on the kitchen counter and decide what should become roast pork and what, for example, should be made into Lomo.
After cutting the right piece for the roast, namely the flattest piece, I put a hook in it and hung it up in my curing cabinet in the basement.
The roast was then vacuum-packed with some bay leaves and a little salt, after which it went into the sous vide bath at 59 degrees for just over 6 hours.
