Keep up your outstanding work: it inspires others as is apparent from the upvotes they provide!
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So, this one takes quite a bit of time and specialized equipment, but most of it is hands-off time and the equipment can be bought for cheap if you’re willing to use a Chinese sous-vide device. I have, and I like it and it’s been working steady for the past six months.
Meat is deboned pork neck I can source for cheap over here. I kept the whole hunk as is, dressed it with salt, pepper, garlic powder and liquid smoke before vacuuming it in an appropriate bag. I sous-vide’d it for 20 hours at 63 degrees Celsius.
The following day I collected all the meat juice and fat and cooked the rice in a 1:1.1 ratio, 1 being basmati rice and 1.1 being meat juices. Just a touch of salt, not much else needed really. The meat, after carefully drying, was broiled at 275 degrees for a couple of minutes per side so that its outside can be brown and crusty and its inside tender.
Served with julienned carrot and cucumber, red onion slices and some mustard-mayo mix. Second pic is pickled Florínis peppers with garlic and spicy olives.
4 comments
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Keep up your outstanding work: it inspires others as is apparent from the upvotes they provide!
_I am a bot, and this action was performed automatically._
So, this one takes quite a bit of time and specialized equipment, but most of it is hands-off time and the equipment can be bought for cheap if you’re willing to use a Chinese sous-vide device. I have, and I like it and it’s been working steady for the past six months.
Meat is deboned pork neck I can source for cheap over here. I kept the whole hunk as is, dressed it with salt, pepper, garlic powder and liquid smoke before vacuuming it in an appropriate bag. I sous-vide’d it for 20 hours at 63 degrees Celsius.
The following day I collected all the meat juice and fat and cooked the rice in a 1:1.1 ratio, 1 being basmati rice and 1.1 being meat juices. Just a touch of salt, not much else needed really. The meat, after carefully drying, was broiled at 275 degrees for a couple of minutes per side so that its outside can be brown and crusty and its inside tender.
Served with julienned carrot and cucumber, red onion slices and some mustard-mayo mix. Second pic is pickled Florínis peppers with garlic and spicy olives.
Looks really good 👍
sounds and looks delicious!