Pork rack
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Cuban Engineer
Juicy and delicious receipt
Sous vide and finishing in oven
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Shop Sous Vide Cookers
Precision® Cookers
Sous vide made easier than ever.
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
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Step 1
Set your Anova Sous Vide Precision Cooker to 144ºF / 62.2ºC
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Step 2
Now ready for the bath 144° F 4h
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Finishing Steps
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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