Rack | - Place the rack of pork in a sous vide cooking bag and season to taste. Remove air from bag.
- Set the thermocirculator at 63 oC (145 oF).
- Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for 2 to 18 hours (for maximum tenderness), depending on the size of the rack.
- Remove bag when cooking is complete.
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Chops | - Place pork chops in a sous vide cooking bag and season to taste. Remove air from bag.
- Set the thermocirculator at 63 oC (145 oF) for medium-rare.
- Once the water has reached the desired temperature, immerse the bag in the water and leave the chops to cook for about 1 hour.
- Remove bag when cooking is complete.
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Ribs | - Place ribs in a sous vide cooking bag and season to taste. Remove air from bag.
- Set the thermocirculator at 73.9 oC (165 oF)
- Once the water has reached the desired temperature, immerse the bag in the water and leave the ribs to cook for about 12 hours.
- Remove bag when cooking is complete.
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Shoulder | - Place shoulder in a sous vide cooking bag and season to taste. Remove air from bag.
- For pulled pork, set the thermocirculator to 63 oC (145 oF).
- Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for 1 hour 40 minutes to 18 hours (for maximum tenderness), depending on the size of the shoulder.
- Remove bag when cooking is complete.
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Tenderloin | - Place tenderloin in a sous vide cooking bag and season to taste. Remove air from bag.
- Set the thermocirculator at 63 oC (145 oF) for medium-rare.
- Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for about 1 hour.
- Remove bag when cooking is complete.
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Belly | - Place pork belly in a sous vide cooking bag and season to taste. Remove air from bag.
- Set the thermocirculator at 68 oC (155 oF) for medium-rare.
- Once the water reaches the desired temperature, immerse the bag in the water and leave the pork belly to cook for about 20 hours, depending on its size.
- Remove bag when cooking is complete.
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Ham | - Place ham in a sous vide cooking bag and season to taste. Remove air from bag.
- Set the thermocirculator at 63 oC (145 oF).
- Once the water has reached the desired temperature, immerse the bag in the water and leave the ham to cook for about 12 hours, depending on its size.
- Remove bag when cooking is complete.
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Cheek | - Place pork cheeks in a sous vide cooking bag and season to taste. Remove air from bag.
- Set the thermocirculator at 82.2 oC (180 oF).
- Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for 10 to 20 hours.
- Remove bag when cooking is complete.
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Loin | - Place pork loin in a sous vide cooking bag and season to taste. Remove air from bag.
- Set the thermocirculator at 63 oC (145 oF) for medium-rare.
- Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for about 4 hours 30 minutes, depending on the size of the loin.
- Remove bag when cooking is complete.
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Osso buco | - Place the osso buco in a sous vide cooking bag and season to taste. Remove air from bag.
- Set the thermocirculator at 66 oC (151 oF).
- Once the water has reached the desired temperature, immerse the bag in the water and cook the osso buco for about 20 hours.
- Remove bag when cooking is complete.
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Sausage | - Place sausages in a sous vide cooking bag and season to taste. Remove air from bag.
- Set the thermocirculator at 71.1 oC (160 oF).
- Once the water has reached the desired temperature, immerse the bag in the water and let them cook for about 45 minutes.
- Remove bag when cooking is complete.
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