Sous Vide Pork Knuckle

Ingredients for 1

• 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

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  Step 1

  Set your Anova Sous Vide Precision Cooker to 75ºC / 167.0ºF

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  Step 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

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  Step 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

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  Step 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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  Step 0

  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

• 

  Step 1

  1. All that is left in the bag is put in the pot, blended and reduced by boiling

• 

  Step 2

  1. Baked meat is served with bread, mustard, horseradish, sauerkraut and reduced sauce

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