Servings: people
Dry-aged pork chop cooked sous vide
The almost perfect steak: Pork chop cooked sous vide. Yes, you read that right. Pork is bursting with delicious flavor, and if you choose a highly marbled cut, you can have a taste experience beyond the usual.
Ingredients
- 400 gram Pork Chops Dry-aged for 15 days
- Ghee For the frying. Can be replaced with butter and oil
- Salt Such a good piece of meat deserves a good flake salt - e.g. Maldon
- Pepper
Instructions
- The meat looked like this when we received it. 400 grams of pork may not sound like much for 2 people, but it was definitely enough for us.
- The flavor is more intense after a dry-aging process, so you don't eat as much as you "normally" would.
- The meat was removed from the package and the skin was trimmed off. It was seasoned with some salt and pepper and vacuum-packed.
- It was then cooked at 57 degrees Celsius (135 degrees Fahrenheit) for 2 hours in our sous vide/water bath.
- After the bath, the meat was dried very well using a kitchen towel.
- The meat was seared for 10-15 seconds on each side in a smoking hot pan with ghee.
- Finally, it was sliced into thin pieces and sprinkled with Maldon salt.