Sous Vide Pork Knuckle

Roasted pork knuckle

Author

Ondrej Sedlacek

I like cooking, I like sous vide :-)

Prep Time: 24:00

Recipe Time: 24:00

Temperature : 167F / 75C

Ingredients

• 1 Piece pork knuckle
• 80g salt / per liter of water
• 2 piece carrot
• 2 piece onion
• One spoon sugar
• Four garlic cloves
• Teaspoon of sweet pepper
• Teaspoon of hot pepper
• Teaspoon of smoked peppers
• Teaspoon of juniper
• Teaspoon of caraway
• Two teaspoons of whole pepper
• Two tablespoons of oil
• 6 piece new spices
• Two bay leaves
• Butter

Directions

1. Set your Anova Sous Vide Precision Cooker to 75ºC / 167.0ºF
2. 1. First, the meat must be loaded into the brine for 24 hours 2. The infusion consists of 1 liter of boiled water, salt and sugar 3. Place the meat in the brine until it is completely cold
3. 1. On the second day, fry the onions, carrots and garlic in butter 2. Crush juniper, cumin and pepper with peppers ... add a little oil and create a marinade
4. 1. Spread the meat with marinade, put in a bag and add the fried vegetables, bay leaves and allspice 2. Perform vacuuming 3. Put in the bath and cook for 24 hours

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1. 1. After cooking, take the meat out and dry it 2. Place on a baking tray and place in a heated oven at 200 °C for 30 minutes
2. 1. All that is left in the bag is put in the pot, blended and reduced by boiling
3. 1. Baked meat is served with bread, mustard, horseradish, sauerkraut and reduced sauce