Sous Vide Fennel & Honey Pork Shoulder Butt

57°C (134.6° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Ingredients

  • 1.4% Salt
  • .09% Black Pepper
  • .12% Coriander
  • .071% Crushed Red Pepper
  • .78% Fennel Pollen
  • 1% Honey

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Directions

  1. Rub honey all over meat then coat with rest of ingredients. Cryovac and place in fridge for 24 hours
  2. Sous Vide @57*C for 24 hours. Chill in fridge
  3. Grill, get a nice char on both sides and set over indirect heat to warm through
  4. Serve with farro risotto, rehydrated hen of the woods mushrooms, hen of the woods demi glacé, chives

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