Pork in its own juice "sous-vide" ("Milk porridge")

Pork in its own juice "sous-vide" ("Milk porridge")

Category: Meat dishes

Ingredients
Loin b / c	0.5-1 kg
Favorite spices	1/4 tsp each
Salt	1-2 tsp
Garlic	1-2 teeth
Plastic food package	1 PC

Cooking method

• The "sous-vide" brewing method that Admin kindly shared. From spices in a cup, I put ginger, rosemary, dried basil, oregano, ground black pepper, 1 tbsp. l coarse salt and mixed everything thoroughly. I had a piece of loin without skin and bone weighing about 0.5 kg, so for it I took only 1 tsp with a small slide of this mixture, carefully rubbed a piece of meat on all sides. I cut the garlic into thin slices and stuffed the meat with them. The meat prepared in this way was put fat down in a plastic bag, then carefully removed the air from it. I twisted the open end of the bag and tied a tight knot, slightly stepping back from the edge. I put a bag of meat in the MV bowl. I poured 2 liters of water so that the water would cover the meat in the bag. Closing the lid, she brought out the bundle of the package. I set the mode "Milk porridge" first for 50 minutes, after the signal for 2 hours. Chilled in MV with the lid open until the time when the package of meat could be taken by hand. She took out the package, and further cooling took place on the table, during which the package was turned several times so that the meat was moistened from all sides with the meat juice in the package. As soon as the fat began to solidify, she cut the bag, poured out the juice and used it at her discretion. To give the meat a beautiful appearance, I placed it under the grill for 8-10 minutes. Done!

The dish is designed for

350-700g

Time for preparing:

2h50min

Cooking program:

Milk porridge

Note

The meat turned out to be quite dense, and at the same time soft. And the taste !!!!!!!! No boiled pork is needed.