Sous Vide Pork And Sauerkraut Recipe (2024)

FAQs

What temperature to cook pork sous vide? ›

For best results, brine the pork chops beforehand in the refrigerator.

Adjust sous vide immersion circulator to 135°F (57°C) for medium-rare or 140°F (60°C) for medium. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 3°F above suggested target temperatures (138°F/59°C for medium-rare and 143°F/62°C for medium).

It's true that timing for sous vide cooking is much more forgiving than with traditional techniques—your window of properly-cooked meat opens up from seconds or minutes to hours—but even so, it is possible to over- or undercook the meat.

Rare: 130°F / 54°C, 1 to 4 hours - Tender, juicy, and a little slippery. Medium-Rare: 140°F / 60°C, 1 to 4 hours - Tender, juicy, and meaty (my favorite). Medium-Well: 150°F / 66°C, 1 to 4 hours - Quite firm and just starting to dry out.

Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

If you are just looking to brine one (1) pork chop or tenderloin, or up to 4 at a time, a quick ratio of salt to water is 4 cups of water and 3 Tbsp of salt / for 30 minutes up to 4 hours.

Precise temperature control ensures that the protein you have is rarely overcooked. Essentially, the low moisture loss of sous vide cooking creates more tender meat, which cannot be reproduced through other means of cooking. However, this method is not exclusive to chefs.

Another thing to note is that cooked meat doesn't absorb marinades, and the outside of meats cook in roughly 5 to 10 minutes sous vide, so you always want to marinate first before sous vide cooking — even if you leave the marinade in the bag.

You can also absolutely use a meat thermometer to check the doneness of your pork chop (once it's out of the bag), but rest assured that if your sous vide is set to a pork-safe temperature (anywhere between 140°F to 160°F) and your pork chop has been in the water at least an hour, it should definitely be cooked through ...

Is pork done at 135 or 145? ›

As we said above, the new recommendation for pork is 145°F (63°C) internal temperature, followed by a recommended 3-minute rest.

During that time, the temperature stays the same or continues to rise, killing pathogens, the statement said. "Cooking raw pork, steaks, roasts, and chops to 145°F with the addition of a three-minute rest time will result in a product that is both microbiologically safe and at its best quality," the USDA said.

The pork belly is technically ready to eat when the sous vide process is finished; however, the oven really takes every bite from good to great! If you don't want to use the oven, you can sear the pork in a hot, well-oiled pan, on a grill, or in a 400ºF air fryer until the skin is crispy.

So today I want to talk about how long you actually need to sear your sous vide meat. For most searing methods, it's 2 to 3 minutes total. That is it! Flipping it every 30 to 45 seconds will get you that nice little brown crust without raising the internal temperature.

From a safety perspective, as long as you cook it long enough to pasteurize it, 135°F (57.2°C) is just as safe as 165°F (73.8°C). My favorite temperature for sous vide pork is 140°F (60°C), though I sometimes cook it lower when I want to put a solid sear on it.

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.

Fatty and flavorful, sous vide pork belly is tender and moist. For a chop-like texture it takes 2 to 3 days at 140°F (60°C). A more traditional result is 150°F (66°C) for 12 to 24 hours.