Sous Vide Pork Neck
Pork neck stays especially juicy thanks to gentle heat and its own fat content. Garlic and thyme brighten the flavor without burying the meat under heavy seasonings.
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Inventory: Sous-vide
3 kg 333 gram
Servings: 2 (1 serving ≈ 242 gram)
Digestion time: 4 hour
Complete protein: ✔
Rub the pork neck (450 g) with table salt (5 g), black pepper (2 g), garlic (5 g), and thyme (2 g). Add butter (20 g) and vacuum-seal the meat tightly in a bag.
Cook the pork sous vide at 72 °C for 1.5-2 hours. It should be fully heated through, tender, and still juicy when sliced.
Let the neck rest briefly in the bag, then dry it quickly and brown the surface for a moment if you like. Slice the meat across the grain and serve it hot.
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