– Cooking pork shank without Sous-Vide equipment.

 

 

• Induction Cooktop
• Induction Cook Pan
• Bi Metal Thermo Stem Thermometer
• Self-seal Plastic Bag (Zigloc Bag)

 

 

 

Pork shank about  three (3) inches thick

1) preparation

– Absorb the surface moisture on the pork shank with paper towel
– Coat both sides with sea-salt and black pepper

2) Vacuum creation – using water displacement method   

3) Sous-Vide cooking

–  Fill the induction cook pan with 2.5 litre of water
–  Switch on the induction cooktop heating the water until boiling
–  Put the sealed ziploc bag in the induction cook pan and bring the water to boil again
–  Turn the voltage of the induction cooktop to mid-setting but maintain the water boiling.
–  and cook the pork shank for 25~30 min – until an internal temperature of 165°F (74°C)

4) After Sous-Vide cooking pan-sear the pork shank to brown both sides.

 

 

1) Induction cook pan mounted with thermometer and with Zigloc bag in water


2) Timer

Serving with pickled ginger slices, pickled carrot julienne and broccoli

 

 

• Pesto 1 tbsp
• Soy Sauce 1 tsp
• Sugar 1 tsp
• Milk 1 tbsp
• (mixed all in low heat)