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8
PORK CUTLET WITH MUSTARD GLAZE
Serves: 1
Preparation time: 15 minutes
Cooking time: 3 hours
Ingredients:
2 tsp olive oil
1 tsp Dijon or seeded mustard
1 tsp apple cider vinegar
1/2 tsp runny honey
salt and cracked black pepper, to taste
250-300g pork cutlet
1 clove garlic, peeled & cut in half
Method:
1. Combine the oil, mustard, vinegar, honey, salt and pepper. Mix well. Pour over the pork
cutler in a zip lock bag with the cut garlic clove.
2. Fill the ceramic bowl 2/3 full with warm water. Seal the bag with a vacuum sealer, or using
or the water displacement method mentioned above.
3. Select ‘sous vide’, press the ‘up/down’ arrows to set the temperate to 63C. Press the
‘time/temp’ button and set the time for 3 hours. Press ‘start’. Once the water has reached
temperature the unit will sound with an audible beep, place the bag with the pork in the
water. The unit will sound with an audible beep when the meat is ready.
4. Heat a frying pan until hot. Add the Sous Vide pork cutlet and some of the glaze from the
bag. Cook 1 minute each side to brown. Rest for 5 minutes before serving.
SOUS VIDE
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