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How to cook pork rack sous vide

by Great British Chefs4 November 2015

How to cook pork rack sous vide

Pork rack can be tricky to cook, as it can dry out quickly, but cooking it sous vide with precise time and temperatures will ensure perfect results. The finished loin can then be quickly seared in a pan for extra flavour and a crisp exterior. Here we use a three-bone rack which would serve two people as a main course.

Preheat the water bath to 62°C
Season the pork rack with salt and place it in a vacuum bag with a little olive oil then vacuum seal
Place the bag in the preheated water bath to cook for 90 minutes
Remove from the bag and drain on kitchen paper
To finish, remove the skin and crisp it up in a hot frying pan while searing the rack on all sides at the same time. After resting, carve the pork and serve with the crispy skin


Try adding herbs to the bag for extra flavour; thyme, sage and rosemary all work well and whole garlic cloves are also good.

You could try flavouring the pork with a dry spice rub (as hot or mild as you like) before cooking for a barbecue-style twist.

Serving suggestions

Graham Campbell stuffs his Pork loin with herbs and serves with spring greens and Jersey Royals while Matthew Tomkinson serves his pork with apples and green beans.

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