Sous Vide Guide to Pork

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Sous Vide Guide to Pork

Pork is similar to poultry in terms of cooking methods. We take it a step further here by introducing the brining technique. Although not necessary for pork, brining improves moisture retention and can enhance bite and texture for leaner cuts of pork such as tenderloin (fillet) and chops.

Pork belly is a firm favourite and can be cooked in a number of ways. For large blocks of pork belly, we recommend quick-chilling, drying and flattening the skin under a weight for crispier skin. Crisping the skin from cold using the grill also allows the skin to crisp up without overcooking the meat. Alternatively you could always choose to deep fry or pan fry it, it’s up to you!

On the other hand, pork shoulder is a leaner, tougher cut that benefits from longer and slower cooking. Pulled pork is just one way to showcase how tender and juicy it can be, with not much fancy additions needed. Pork is a great ingredient and cooked sous vide is perfect for feeding a crowd.

Did You Know?

  • Pork tenderloin cuts are almost as lean as skinless chicken breast.
  • Weight-wise, pork is by far the most widely consumed meat, with about 100 tonnes eaten annually.
  • There are about a billion pigs in the world at any one time.
Pork Cuts Explained
Pork Temperature Chart