1 to 2 kg pork roast with rinds but without bones
1 tbsp. coarse salt
6 bay leaves and / or
10 whole cloves
Roughly pepper from the mill
2 cloves garlic
Vacuum packages with grooved bags
Sous vide bath
4 Ox bones about 1 kg, 3 L of water, ½ bottle. red wine and 4 tablespoons. olive oil
Root vegetables: 4 Carrot, 2 parsley root, 2 parsnips, 1 small celery,
4 leeks, 2 onions, 1 whole garlic, 1 bunch. Thyme, bay leaves and 1 red chilli
Season with salt and pepper from the mill
Sous Vide Pork Roast with crispy pork rinds
Procedure without liability: I want to try something new: A good pork roast with crispy pork rinds by Sous Vide method. I only write about how pork roast and sauce to be cooked. All accessories are up to you to cook to your taste.
Pork Roast: You can choose to cook the roast with or without rind. I choose with rind and chopper rind entirely down to the meat, but no longer. Come bay leaves and whole cloves into the grooves and season with coarse pepper. Add some sliced garlic on top. Wait with salt until after the roast has been in the hot water bath. Place the roast in a vacuum bag and vacuums the bag. I always welder bag twice at each end, when using the Sous Vide method.
Set Sous Vide bath to 58 °C and 8 hours for 1 kg of rose - 9 hours 1.5 kg - 10 hours for 2 kg.
After completing the time take roast out of the bag and place on a rack in the roasting pan. Is there some liquid in the bag, used it to the sauce. Remove the spices and dry rind, advantage coarse salt in all grooves. The rind should be "horizontal" in the oven, so you can chock up with tinfoil. Set the roast into a preheated oven at 220 °C for about 10 minutes. Start your grill elements and give another 10 minutes under the grill.
Note: The time can vary from oven to oven, then sit down in front of the oven and keep an eye on the rind. When the rinds puffs up and becomes golden, rind is finished. Take it out and let it rest for 20 to 30 minutes before cutting. Is there some liquid in the roasting pan, it is also used for the sauce.
Gravy: This is a long term project to make the sauce because you do not get much liquid with Sous Vide method. There will be some liquid in the bag, which can be used. Ox bones brown in a large pan in a little olive oil. All root vegetables are cleaned and cut into small pieces and place in the pan. Pour water over to cover - about 3 liters. Bring to the boil and foam surface "impurities", came red wine and a little salt in the pot. Cook, covered, over low heat (97 °C) for 4 to 5 hours. After completing the boiling strained soup and ox bones and root vegetables discarded. The soup is metered to about 3 liters. The soup can now be divided into 6 portions a ½ liter and frozen for many good dinners.
To my pork roast, I spent half a liter of soup and sauce made "thick" with cream fraiche 30% from Arla, taste with salt and coarse pepper from the mill. Should the sauce stained more brown, you can use a caramel color.