Pork rack

(1)

Jazz

Miami FL

Cuban Engineer

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Juicy and delicious receipt Sous vide and finishing in oven
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Ingredients for 4

  • Salt

  • Badia 14 spices

  • Paprika

  • Garlic 4 cloves

  • Garlic powder

  • Sour orange

  • Mojo marinade

  • Avocado oil

  • Oregano

  • Cilantro lime & garlic marinade & dressing

  • Bay leaves

  • Black pepper

  • If you don’t have an specific ingredient you can use any other you got

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 144ºF / 62.2ºC

  • Step 2

    Now ready for the bath 144° F 4h

    • Finishing Steps

    • Step 0

      Take it out the bath and remove the bag and preserve the liquid if you want to use it over the meat (optional) Preheat the oven or grill to 450° F Dry the meat with paper towels and put into the grill or oven 450° F 10 -15 minutes or until brown Enjoy it

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144 F / 62.2 C Recipe Temp
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