Sous Vide Pork And Sauerkraut Recipe (2024)

FAQs

What is the best temperature to sous vide pork? ›

Therefore it is recommended that you sous-vide pork at a temperature of 138F or higher. If you do not have a high quality immersion circulator with precise temperature control and your water bath temperature can vary by a few degrees, it is recommended to use at least 140F.

I usually make this recipe with pork butt (shoulder) meat. You can either cook one whole big piece of meat or cut it into pieces. Season the pork with salt and pepper. We don't need a lot of salt, since the sauerkraut is pretty salty and it will add from its saltines to the meat.

For best results, brine the pork chops beforehand in the refrigerator. Make the brining solution by dissolving 1/4 cup (60g) kosher salt in 1 quart (liter) of water in a large (gallon/3.8 liter) zip closure bag or large covered container.

Once your tenderloin comes out of its sous vide bag, it is technically completely cooked, but it will not be very appetizing. Without some degree of high-heat cooking, it won't have any of the wonderful brown color and flavor that come with traditionally roasted meats. You need to add that sear after cooking.

Rare: 130°F / 54°C, 1 to 4 hours - Tender, juicy, and a little slippery. Medium-Rare: 140°F / 60°C, 1 to 4 hours - Tender, juicy, and meaty (my favorite). Medium-Well: 150°F / 66°C, 1 to 4 hours - Quite firm and just starting to dry out.

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

It's not necessary to rinse, unless you prefer it that way

Yet, while many agree that this extra step should be avoided, there are exceptions. According to Everyday Health, store-bought sauerkraut is often saltier than homemade versions, making it more than acceptable to dilute the product with water.

It is delicious! My only suggestion is to always rinse sauerkraut using warm water and drain well. I've also made this recipe using white wine and beef broth instead of sherry and chicken stock.

According to Wild Brine, the Germans believe it will bring you good luck for the new year because pigs look forward not backward when they root for food. This tradition would begin in Germany and brought to the United States in the 17th and 18th centuries.

Coarse sea salt + black pepper– you salt your steak before you place it in the sous vide. Be sure you use both coarse salt and pepper rather than finely ground. Fresh herbs- we used a combination of rosemary, thyme, and oregano for this recipe. You can use one or all of these herbs.

Can you marinate pork before sous vide? ›

Another thing to note is that cooked meat doesn't absorb marinades, and the outside of meats cook in roughly 5 to 10 minutes sous vide, so you always want to marinate first before sous vide cooking — even if you leave the marinade in the bag.

The short answer is that it's very tough to predict exactly how spices are going to react in a sous-vide bag. I've found that if I want spice flavor, it's better to rub the spices into the meat after the sous-vide cooking phase and before the final searing phase.

Searing usually improves the appearance of sous vide food, creating a greater contrast between the edges and center of precision cooked foodstuffs. Along similar lines, searing after sous vide generates a difference in the texture and flavor of the inside versus outside, which is MUCH more tantalizing to the tastebuds.

Temperature is by far the overriding factor. By adjusting the temperature of your cooker, you can cook your pork chops to anywhere from a pink, juicy rare (130°F; 54°C) to a firm but still moist well-done (160°F; 71°C). Bear in mind that the hotter you cook, the more moisture you're going to squeeze out of the pork.

Loin roasts are usually very tender so they just need to be heated through or pasteurized, usually 3 to 5 hours works well, but they can go as long as 6 or 7. I prefer mine cooked at 140°F (60°C), but people enjoy it anywhere between 135°F to 149°F (57.8°C to 65°C).

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous vide cooking. You will, however, eventually notice a difference in texture. For best results, I don't recommend cooking any longer than the maximum recommended time for each cut and temperature range.

Cooking Temperature of Pork

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

The USDA now recommends cooking pork chops, steaks, ham, and roasts to at least 145°F (63°C), which allows the meat to maintain its moisture and flavor without drying it out (7). Organ meats, ground pork, and mixtures made using ground pork, such as sausage, should still be cooked to at least 160°F (71°C) (7).