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In this fabulous pork shoulder recipe taken from the menu at 28º– 50º Wine Workshop and Kitchen, Agnar Sverrisson cooks pork shoulder sous vide then crisps up the skin in a hot frying pan. The chef pairs the pork with sautéed hispi cabbage, parsnips and a red apple purée – all classic pork pairings. To season the apple slices, the chef sprinkles over bacon powder. To find out how to make this, read his delicious pigeon recipe.
Sous vide pork shoulder with hispi cabbage and apples