Sous Vide Pork Roast with crispy pork rinds

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1.5 kg pork loin with rind 2 tbsp. fine salt 1 tbsp. cane sugar 2 tsp. all kinds of broken 1 tsp. pepper from the mill 6 pieces. bay leaves 2 cloves of garlic 6 pieces. cloves whole 1 - 2 tbsp. olive oil Equipment Vacuum packages with ribbed bags Sous vide vessel Sauce 4 power legs approx. 1 kg, 3 l water, ½ fl. red wine and 4 tbsp. olive oil Root vegetables: 2 carrots, 2 parsnips, 2 parsnips, 1 small celery 2 leeks, 2 onions, 1 whole garlic, 1 sprig of thyme, bay leaves and 1 red chilli Season with salt and pepper from the mill

I am an angler in Scandinavia Home Recipe No. 110 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. Roast: It is important to cut all rinds individually all the way down to the meat, but no further. Mix salt, sugar, allspice and pepper, rub the mixture well into the meat and rind. Place the roast in a vacuum bag along with bay leaves and a few cloves of garlic over the rinds. If you want a Christmas flavor, drop some cloves between the grooves on the rind. Vacuum seal the bag and seal it twice at each end. Set the Sous Vide vessel to 58 °C and 8 hours for 1 kg roast - 9 hours for 1.5 kg - 10 hours for 2 kg. After the time is up, take the roast out of the bag and place it on a rack in the roasting pan. If there is any liquid in the bag, use it for the sauce - but be careful, it is very salty. Beforehand, the spices (bay leaves, garlic and cloves) are removed and the rind is wiped dry. Grease the rind with a little olive oil. The pan must lie "horizontally" in the oven, so that you can block it up with tinfoil. Place the roast in a preheated oven at 220 °C for approx. 10 minutes. Then switch on the grill elements and give another 10 minutes - maybe more - under the grill. Note: The time can vary greatly from oven to oven, so sit down in front of the oven and keep an eye on the rind. When they pop up and turn golden, the rind is done. Remove the roast and let it rest for 20 to 30 minutes before slicing. Mine took 20 minutes as described. It should have 5 to 10 more minutes to crisp up the rind. The loose rinds on the plate are made separately: boiled for 20 minutes in salted water with a little sugar, 30 minutes under the grill at 220 °C. If there is any liquid in the roasting pan, it is also used for the sauce. Sauce: Making the sauce is a long-term project, as you don't get much liquid with the Sous Vide method. There will be some liquid in the bag which can be used. Brown the kraft bone in a large pot in a little olive oil. All root vegetables are cleaned and cut into small pieces and put in the pot. Pour water over to cover - approx. 3 liters. Boil and skim the surface for "impurities", add red wine and a little salt to the pan. Cook covered at low heat (97 °C) for 4 to 5 hours. After cooking, strain the soup and discard the pulp and root vegetables. The soup is measured to approx. 3 liters. The soup can now be divided into 6 portions of ½ liter and frozen for many good dinner dishes. For my roast, I used ½ liter of soup and made the sauce "thick" with Fresh cream 30% from Arla. I have heard that it is sold out or no longer made. Use whipping cream and a little creme fraiche, flavored with coarse pepper from the mill. If the sauce is to be colored more brown, you can use a little food coloring.