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.