Pork and sauerkraut
Cooking using fire and water/ sous vide and smoke
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Pro-level cooking techniques made simple.
Ingredients for 5
2-3 lb pork loin
Salt
Pepper
Sauerkraut
Directions
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Step 1
Set sous vide to 137°F
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Step 2
Trim most fat from roast
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Step 3
Salt and pepper roast liberally
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Step 4
Place roast in vacuum bag, add desired amount of kraut (the more the better IMO) vacuum seal. You have to manually stop the vacuum and seal it since there is liquid that will vacuum out.
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Step 5
Add to water bath and set timer for 4-8 hours.
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Step 6
Remove from bath and separate kraut from roast.
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Step 7
Slice down roast and serve with mashed potatoes or mashed cauliflower and enjoy!
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Step 8
Vacuum seal any leftovers and just toss them in the sous vide for 1 hour at 137°F for the next night.
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Finishing Steps
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Step 0
Either toss in oven on 500°F for 10 min. Or torch sear or toss in a screaming hot cast iron skillet.
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Step 1
This recipe is just fine without a sear, I don’t sear .. but if you choose to see next step.