Description
Sous Vide Pork Steak. Pork shoulder is one of my favorite cuts of meat. Cook it long enough - sous vide for 24 hours - and it turns into tender, juicy shreds of pork.
Ingredients
Scale
- 2 (1-inch thick) pork shoulder steaks
- 3/4 teaspoon fine sea salt (or 1 teaspoon kosher salt)
- ½ teaspoon fresh ground black pepper
- 1 teaspoon vegetable oil (for searing)
Purple cabbage slaw (optional)
- Half of a small head of purple cabbage, cored and sliced thin
- ⅓ teaspoon fine sea salt (or ½ teaspoon kosher salt)
- ½ teaspoon fresh ground black pepper
- Juice of 1 lemon
- 1 teaspoon dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
Instructions
- Sous Vide the pork: Sprinkle the pork steaks with salt and pepper, and vaccum seal each steak in its own cooking bag. Cook the steaks in a sous vide water bath at 160°F/71°C for 24 hours.
- Make the purple cabbage slaw (Optional): The next night, right before searing the pork, make the slaw. Put the thin sliced cabbage in a large bowl, sprinkle with the salt and pepper, and toss to coat. Whisk the lemon juice, mustard, mayo, and olive oil in a small bowl, then pour over the cabbage and toss to coat.
- Sear the pork: Put a heavy frypan on the stove over medium heat to preheat. I let my cast iron pan heat up for ten minutes. Remove the steaks from their cooking bags - be careful, they’re really tender, and may want to fall apart. Pat dry with paper towels. Add a teaspoon of vegetable oil to the pan and swirl to coat, then add the pork steaks and sear until well browned, about 1 minute a side.
- Serve: Cut the steaks into four serving pieces (or pull them apart - they’ll separate along the natural seams in the meat). Serve with the purple cabbage slaw. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 12.5 hours
- Category: Sunday Dinner
- Method: Sous Vide
- Cuisine: American