Recipe for dry-aged pork roast sous vide
Roast pork loin can quickly become dry in the oven, but if you cook it sous vide, it becomes juicy and tender, perfectly cooked to your preferred level of doneness—whether pink or well done.
Sous vide is a brilliant invention, and it is especially practical when preparing Christmas dinner. With sous vide, ingredients can be cooked hours or even days in advance, which is very convenient on a day when everything needs to go perfectly, and it’s easy to become stressed.
I actually used a dry-aged pork loin for my roast, but if you have a “regular” pork loin that is not dry-aged, simply add an extra hour to the cooking time. No problem at all.
I brought home a hefty, freshly slaughtered piece: 2 kilos of pork loin with bones! Since there were only four of us for Christmas, I decided to split the roast into two.
I’ve always wanted to try scoring the rind in a crisscross pattern, but I only remembered halfway through the process, so the result was as shown below:
That didn’t matter much, as I ended up serving only the crisscross scored part of the roast for Christmas Eve. The rest of the roast was cut into 2.5–3 cm thick “steaks” and cooked on another day.
After scoring the roast, it was hung on a hook and dry-aged in my own curing cabinet for 12 days.
After 12 days, it was ready for Christmas Eve.
And then I was ready to create magic!
Dry-aged pork roast sous vide
Ingredients
- 1 pcs. Roast Pork Loin dryaged
- Salt
- Bay Leaf
Instructions
- The meat was dry-aged/hung for 10 days to tenderize it and increase the likelihood of achieving perfectly crispy crackling.
- Always start by checking the grooves between the crackling when preparing a pork roast. For crispy crackling, it's crucial that cuts go all the way down to where the skin meets the meat. Make additional cuts yourself if necessary, ensuring the cuts reach the fat (never cut the meat) along the entire roast.
- Rub thoroughly with salt, making sure it gets between all the grooves of the crackling.
- Place the roast in a vacuum bag and seal it. Place the bag with the roast in the sous vide and cook it at 60 degrees Celsius (140 degrees Fahrenheit) for 5 hours.
- Remove the bag and cool it under running cold tap water.
- Place the bag with the roast in the refrigerator. It can keep for a week in the fridge.
- If you prepared the roast in advance, do the following:
- Place the bag in hot water from the tap for 5 minutes so the meat juices become fluid again and can be drained. Dry the roast thoroughly and massage salt again between the grooves of the crackling.
- Place some bay leaves between the grooves of the crackling.
- Place the roast on a rack and then into a very hot oven (it should be on max grill).
- Open the oven door until the crackling is brown and crispy. This takes about 20-25 minutes, but be careful, as it can happen very quickly!
- Cut the meat into slices and place them on a heated serving platter.
- Serve immediately!
Notes
