Pork Tornado Roll with Capers for Sous Vide
Pork shoulder brings a richer flavor and a good balance of meat and fat, so a short grill finish works especially well here. Capers add a salty-acid lift and keep the flavor from feeling heavy without sugar or breading. It is a juicy keto meat roll suitable for grilling or cold slicing.
Pat dry the pork shoulder (220 g), sprinkle it with nitrite salt (3.3 g), and refrigerate it for at least a day so the meat cures and dries slightly. Then prepare a thin shoulder sheet that can serve as the outer wrap for the roll.
Spread out the collagen sheet (2 g), moisten it lightly, and place the pork layer fat-side down. Add the drained capers (4 g), roll everything up tightly, and freeze it briefly for 2 hours.
Cut the roll into 3 even rounds, vacuum-seal them, and cook them sous vide at 60 °C for 3 hours. Chill the bag quickly and let the rounds stabilize in the refrigerator overnight.
Before serving, finish the rolls quickly on the grill for 1-2 minutes per side so the fat starts to brown slightly. Serve them hot or fully chilled and sliced.
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