Rosted rosmarin pork knuckle
()
Roasted rosmarine pork knuckle
Read More
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 0
Fresh Pork knuckle
French onion
Garlic
Fresh rosmarine
Pepper
Salt
Water
Directions
-
Step 1
Take 3L of cold water and 300gr of sea salt. Mix by hand. Place the pork knuckle in for 3 h. Take out and dry.
-
Step 2
Pepper pork knuckle and place in vacuum bag. Add 3 peeled small french onion cut in half. Add 1 peeled garlic and 1 twig of fresh rosmarin. Vacuum and seal
-
Step 3
Cook 24h at 65°C
-
Finishing Steps
-
Step 0
If used directly after cooking, place in the oven on grill at max. Heat (my oven 300°C). And take out when skin is crispy