Deliciously tender, juicy, and full of flavor. In general, sous vide is great for preparing the tougher cuts where there's a lot of connective tissue. Therefore, pork shank is ideal for this method.The meat turned out incredibly juicy and tender, so it's definitely not the last time I make it.
Recipe for pork shank sous vide
Deliciously tender, juicy, and full of flavor. It’s a lovely cut, and normally I would braise my pork knuckle in the oven, but today I wanted to try the sous vide method for this cut. Generally, I find sous vide to be excellent for cooking the “tougher” cuts where there is a lot of connective tissue. Therefore, pork knuckle is ideal for this preparation.
The meat turned out incredibly juicy and tender, so this is definitely not the last time I’ll make it.
You can typically get two cuts from the pork knuckle: the hind shank and the fore shank. The hind shank is usually a lot larger and therefore typically needs 2 hours more in the sous vide than the fore shank. In this recipe, I used a fore shank.
Servings: people
Pork Shank Sous Vide
Deliciously tender, juicy, and full of flavor. In general, sous vide is great for preparing the tougher cuts where there's a lot of connective tissue. Therefore, pork shank is ideal for this method.The meat turned out incredibly juicy and tender, so it's definitely not the last time I make it.
Equipment
- Sous Vide
Ingredients
- 750 gram Pork Shank
- Salt and Pepper
- Salt
Instructions
- Start by scoring the rind on your shank.Season with salt and pepper on both sides.Vacuum seal the meat and cook in your sous vide water bath for 6 hours at 85 degrees Celsius (185 degrees Fahrenheit).Take the meat out of the bag and pat it dry on all sides. Use either a clean tea towel or kitchen paper.Apply salt to the meat again on both sides and place the meat in a preheated 250 degrees Celsius (482 degrees Fahrenheit) fan oven.The shank should be in there until the rind is crispy, which takes anywhere from 20-30 minutes.