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Pork Roulade Sous Vide

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Pork Roulade Sous Vide

The perfect pork roulade sous vide recipe with a picture and simple step-by-step instructions.

  • 500 g Pork neck
  • 3 disc Tilsiter
  • 6 disc Kassel cold cuts
  • 0,5 Onion
  • Salt
  • Pepper
  • 1 tsp Butter
  1. Place the pork neck, season with salt and pepper. Spread the onions, cut into small pieces beforehand, then place the smoked ham (alternatively boiled ham) on top. Halve the Tilsiter slice lengthways, roll up on top and with a little tension.
  2. Finished rolls vacuum seal in the bag with the appropriate vacuum device. Cook at 68 degrees in Sous Vide for 7-11 hours, then fry briefly on all sides in a little clarified butter and serve.
  3. I recommend the cream sauce with bacon from my cookbook as a sauce for the pork roulades. Otherwise everything can be combined as a side dish from spaetzle to fried potatoes. Good luck and good appetite.
Dinner
European
pork roulade sous vide

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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