Although more tender than beef, pork is also a good candidate for being cooked sous vide style. Many cuts of pork are a lot leaner and tend to become dry and overcooked with traditional cooking methods. Other parts which may have more fat may also have more collagen needing longer cooking time. In the end, it may also result in a dry piece of pork with fewer flavors.
Whether you are planning to cook pork roast, pork chops, pulled pork or even ribs sous vide can help achieve perfect doneness without any of the problems mentioned earlier. The sous vide process uses slow cooking with low temperatures so pork reaches the right internal temperature to kill bacteria and cook it. At the same time, the lower temperature locks in moisture and flavor from the meat.
Overcooking pork is also avoided the since temperatures are kept lowing maintaining the internal temperature preventing the meat from cooking after the process. Additionally, the pork obtains a nice pink color rather than a pale off-white. This is due to the use of a vacuum pack where no oxidation occurs, allowing the meat to retain its color.
Like beef, FDA recommends pork to be held at 130°F for more than 112 minutes or 140°F for at least 12 minutes. In general, sous vide pork is held at the same temperatures with most cuts being cooked at 135°F / 57.2° for medium rare and 141°F / 60.5°C for medium with less pinkness in the meat. For tough cuts that are typically braised many recipes call for cooking temperatures of 156°F / 68.8°C or 165°F / 73.8°C, this results in a more traditional texture and some pork cooked at that temperature can also be shredded. Cooking time will range anywhere from 2 hours to 3 days depending on the cut and size of the pork being cooked.
Pork cooked sous vide style can be seasoned with desired ingredients before the slow cooking process to help lock in flavors. It may also be cooked with basic seasoning and finished with various sauces or mixed into dishes. Prepped pork may also be kept in the vacuum pack and stored for future use.
Just because summer is coming to an end doesn't mean we can't still enjoy a few last, good summer meals! This sous vide pulled pork recipe is easy to make and you can finish it off on the grill for lots of additional flavor.
My Mom isn't a big fan of pork but when my Dad made this recipe for her she fell in love with the combination of the bourbon sauce with the perfectly cooked sous vide pork tenderloin. The sous vide tenderloin comes out incredibly moist and the bourbon sauce creates a flavorful glaze that just adds layers of flavor.
For this sous vide recipe I decided to use country style ribs and paired them with sweet apples and an orzo salad. The ribs come out super tender but still nice and moist and the apples add a great hit of sweetness to them.
As we've been working on the new book I've tried to find some more interesting sous vide recipes to add. I love pork loin and tenderloin and came up with this recipe using cocoa and cinnamon to coat and flavor it. Most people think spices like cocoa, cinnamon, and nutmeg can only be used in desserts but they are actually great in savory foods as well. You first season and sous vide the pork loin, then coat it in the cocoa and cinnamon before browning it. It gives it a really unique flavor with a nice mix of sweet, spicy, and bitter.
Pulled pork is a classic summer BBQ dish that I really love. In this sous vide pulled pork recipe I use it on sandwiches for a simple but flavorful dinner meal. I serve it on English Muffins after the suggestion of Michael Ruhlman and it works great to constrain the portion size...and leave more room for sides!
One of my favorite summer foods are ribs. I like them smoked, boiled, grilled, and just about any other way you can cook them. I've found that preparing sous vide ribs lets you tenderize them while still keeping them medium rare and is a really unique way to do them. I've cooked them a few different ways and these sous vide St. Louis ribs were one of my favorites.
One of the things I enjoy about sous vide is how easy and convenient it is to cook. Especially if you have several spices or spice mixtures on hand you can just toss the meat into the water bath and figure out how you want to season it later. That's what I did with this simple sous vide pork chop recipe.
Using sous vide to cook the sausage in this classic dish of sausage and peppers ensures a moist, perfectly cooked sausage. You can also eat this dish on a hoagie roll with melted provolone cheese on top. It's a quick and easy sous vide recipe
This sous vide recipe for pork chops doubles up the pork flavor by first sauteing bacon and then cooking the side of kale in it. The smokey bacon helps flavor and balance the kale, which in turn goes great with a simply seasoned sous vide pork chop.
Growing up my family didn't eat many sausage dishes. Since I've been with my wife that has changed and sausage is a big part of our meals. Sausage and peppers are staple around our house, especially in summer when the peppers are fresh from the garden.
Here's my sous vide recipe for sausage and peppers finished off on the grill.
The sweet apples meld perfectly with the apple cider and mustard in this sous vide recipe to really bring out the flavors of the pork chops. Using sous vide on the the pork chops ensures that they'll be perfectly cooked and tender.
This pork roast from this sous vide recipe comes out a perfect medium rare and with a deep, porky flavor. It's wonderful served with mash potatoes and green beans or sauteed root vegetables.
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