Pork rack

Juicy and delicious receipt Sous vide and finishing in oven

Author

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Cuban Engineer

Prep Time: 04:00

Recipe Time: 04:00

Temperature : 144F / 62.2C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 144ºF / 62.2ºC
2. Now ready for the bath 144° F 4h

Finishing Steps

1. 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