Sous Vide Pork Leg w/ BBQ Sauce

72°C (161.6° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty
LS

Introduction

Pork leg is a leaner cut than pork belly and is available in an Asian supermarket. No-fuss BBQ sauce provides an attractive finish. Seal the pot with plastic wrap to prevent evaporation. No need to preheat the sous vide water since the cooking time is long.

Ingredients

  • 1 pound pork leg, cut into cubes
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • a few dried sage leaves
  • 2 to 4 tablespoons BBQ Sauce

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Introduction

Pork leg is a leaner cut than pork belly and is available in an Asian supermarket. No-fuss BBQ sauce provides an attractive finish. Seal the pot with plastic wrap to prevent evaporation. No need to preheat the sous vide water since the cooking time is long.

Directions

Cook

  1. Transfer seasoned pork to a 1-quart resealable plastic bag. Squeeze out as much air and then seal.
  2. Fill 8-quart pot to half full. Clip Nomiku to one side of pot. Heat water to 72°C (133°F)
  3. Place bag of pork in pot. Weigh down bag with something heavy like a metal meat tenderizer. Seal the top of the pot with plastic wrap.
  4. Sous vide for 10 hours at 72 degrees C.

Finish

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with aluminum foil.
  3. Transfer cooked pork to a mixing bowl. Add BBQ sauce. Mix to coat pieces. Arrange coated meat parts on sheet.
  4. Place sheet in oven. Bake for 15 minutes.
  5. Plate and serve.

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