any recommendations for sous vide pork neck?
Last weekend I was strolling the aisles of the supermarket and spotted iberico pork neck. It was begging me to go home with me, so I kindly obliged.
Since the arrival of my little girl 11 months ago I haven't been doing too many new recipes in the kitchen (besides babyfood ). As I am a little short on time I am looking for food that requires not too much effort but still tastes great.
I am considering cooking it sous vide (68 degrees for 24 hours), then finish it on a hot pan and serve it (pulled with bbq sauce) with potatoe mash and fried sauerkraut. Just as simple 'weekday' meal.
Any recommendations are welcome (I never cooked this cut before).
(Note: I am a not overly experienced home cook )
I've got some venison neck meat from last season that I've been avoiding but am now looking for ways to prepare it. Of the different cuts it seems to most closely resemble cheeks in texture and will probably be fairly tough. That said I'm looking for a slow cook, probably a SV braise. I'm leaning toward doing a confit with part of it (I have close to 10 lbs) and go from there. Below are some cut and pastes from EGullet that I'll use for guidance.
"Exactly! If you want to match traditional confit texture then you need to be 170F / 77C to 180F / 82C, and generally for at least 6 hours.
The exact time depends on how tough the meat is (which cut etc). You can up to 12 hours, especially if you got at the lower end of the scale."
and SV braised with red wine reduction and mire poix:
"Pork cheeks: 74 C for 12 hours... Fantastic structure but I will try at lower temperature to see more tender meat
Beef Checks: 74 C for 31 hours.. The least tasty meat. Texture was okay, but I could not see the difference in the texture of the meat of sous vide and braised. However the meat was pink as oppose to be well done.
Veal Cheeks: 84C for 8 hours. By far the best tasting cheek of the 3. However the job was not completely done as the tendon/fat was kind of guey... Not sure why but I did not like that. I think that if I go lower temp for longer the transformation will be more complete and this guey stuff will be more in Gelatin form. I might be wrong but I have a feeling that I did not cook for long enough.... 8 hours was too short."
Comments welcome and hope this helps.
I was taking my inspiration from baldwins sous vide guide (pulled pork, suggesting 80 for 8-12hours, and 68C for 24h).
Your notes seem to imply a slightly higher temperature though...
A favourite is cutting them into 25mm/1 inch steaks without skin. Cook @62C for a couple of hours in butter, let stand in bag for 5 min then flash off moisture before browning. Serve with a sauce of fried apple cubes, red shallots and brandy (add the bag juice if you don't mind the protein bloom).
Originally Posted by riba
Sell them as "pork scotch" fillet down here and it takes to quick cooking quite well with all the fat.
Iberico pork neck will be such a good piece of meat that cooking it past 60c would be sacrilege. Two hours should do it, even at a low temp 24 hours will make the meat take on a pasty texture.
I wish we could get that sort of pork fresh in Australia, the only Iberico we see down here is cured - and amazing, enjoy!