Sous Vide Pork Leg Steaks
Pork provides complete protein, iron, zinc, and B vitamins. A 12-hour sous-vide cook at 58°C tenderizes the lean leg meat, while rosemary and bay add a gentle herbal aroma. Chill the steaks before slicing them thinly across the grain and serving cold.
Pork (600 g) from the leg is enough for four steaks about 1.5–2 cm thick; cut it into steaks.
Table salt (9 g) is about 1.5% of the meat weight. Mix it with rosemary (2 g) and bay leaf (0.3 g), then rub the mixture evenly over the steaks.
Vacuum-seal the meat and refrigerate it for at least 36 hours.
Cook the steaks sous vide at 58°C for 12 hours.
Immediately cool the sealed bag in ice water for about 40 minutes, until the center reaches 5°C or below.
Let the steaks rest in the refrigerator for another 36 hours.
Slice the chilled meat thinly across the grain and serve it cold.
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