Pork Steaks

Pork joints are often called “the other white meat”. With this cooking method method however, the meat remains extremely tender and succulent!

Ingredients

  • Pork shoulder (or other cheap cut)

  • Immersion circulator (we like the Anova)

Directions

  • Sous vide the pork at 140° for 24h.

  • Submerge bag into an ice bath to completely cool, and stop the cooking process.

  • Cut and portion the cold roast into individual steaks.

  • Seal and save (fridge for 3 days, freezer for longer).

  • To serve, reheat in bag, sear in scorching hot pan.