Pork belly and sous vide tenderloin in the oven

Category: Meat dishes
Pork belly and sous vide tenderloin in the oven

Ingredients

Pork belly and tenderloin about 3.5 kg
nitrite salt 18 g per kg of meat
spices (black and white pepper, nutmeg) taste

Cooking method

  • I had three pieces of brisket and the same amount of tenderloin. I vacuumized the whole brisket with spices in one bag, the tenderloin in another. I put it in the refrigerator for a long fermentation (thanks Masha for working out this technology), every day I turned over the packages of meat. It took 18 days, and I decided that it was time to cook these delicacies. Since the Shteba pressure cooker is too small for such a large amount of meat, and I don't have a submersible device for sous vide, I decided to cook in the oven. Stavr (Constantine) confirmed the possibility of cooking in the oven, for which special thanks to him!
  • I switched on the oven to the "top-bottom" mode (I have this mode without convection) T = 65-70 degrees, switched it to one side, then to the other, you can immediately set the selected temperature and not bother. I installed one grate on the lower level and the other on the upper level. Nothing happened to the packages and could not happen, because the temperature did not exceed 70 degrees, the packages "sat" tightly, did not swell. The total sous vide time was 7 hours. The temperature inside the thickest piece after cooking is 65 degrees.
  • The photo shows the meat after grilling. Grill also in the oven on the "Big Grill" mode for a couple of minutes on each side. In this mode, the temperature is 250 degrees.
  • It turned out to be real delicacies, long fermentation made the meat more dense in structure. Very tasty, my homemade ones appreciated !!! At the moment, the meat was divided into portions, evacuated and sent for storage: some in the freezer, some in the refrigerator.
  • Pork belly and sous vide tenderloin in the ovenPork belly and sous vide tenderloin in the oven
  • Thank you all for your help and attention!

The dish is designed for

lot

Time for preparing:

18 days fermentation + 7 hours cooking

Cooking program:

oven

NataliaVoronezh
Sveta, what a beauty, has already choked with saliva! Class !!!!
Cvetaal
Natalia, Thank you))). I recommend cooking, it's so yummy
Twig
Svetlana, class! A great idea about the oven, I'm using it.
After 7 hours at 70 degrees, have you taken out of the bag to grill?
Admin
Sveta, thanks for the recipe!
Indeed a delicacy. For some reason I liked this performance more than in water Bookmark!
Natusya
my oven since 90 *
Cvetaal
Quote: Twig

After 7 hours at 70 degrees, have you taken out of the bag to grill?
A twig, yes, I took it out of the bag without cooling and under the grill)

Ladies, thanks for the praise and attention to the recipe. The oven is a way out for a lot of meat.

I was not going to draw up a recipe, it was Lyi who encouraged me, so thank her too))))
Olechka.s
SvetlanaWhat deliciousness! Thanks for the recipe! Do they taste different from those made in the cartoon? I have a gas oven. It's a pity you can't set the temperature.
Cvetaal
Olga, thanks! The taste is different precisely because of fermentation, and it makes no difference where to cook, since the meat is packed in bags).
Jouravl
Cvetaal, Light, what meat
There were also thoughts about the oven, especially since I have a mode of some kind - gentle cooking and a minimum temperature of 70 degrees. And then you jump with a multicooker for 6 hours, so as not to miss the time when it is automatically for heating and a time limit
So you can go without water.
Thank you
Cvetaal
Nadya, thank you. By the way, I put the ham in the oven, I have three of them, I shot at one time - and "sleep and rest"
eye
Cvetaal, Svetlana, very appetizing meat, there is nitrite, temperature in the oven: in increments of 40-65-90, convection does not turn off.
how to be
Katko
eyeBetter late than never bet on 65
Cvetaal
eye, Tatyana, I'm sorry I didn't see your question
Katko, Katerina, thanks for not passing by after 2 years and 3 months
Katko
Past is not our method

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