A favorite in our kitchen, this long cook is worth the wait. While it takes medium effort, it’s simple enough to perfect each time and you can be sure that the results will be the same each time.
Sous Vide Pulled Pork
- 1 tbsp ketchup
- 1kg pork shoulder
- 4 tbsp mustard
- 2 tbsp soy sauce
- 2 tbsp of honey
In a medium bowl, make a paste for the pork by combining all of the marinade ingredients, mixing well until incorporated. Evenly and liberally, coat the entire surface of the pork in the marinade
For extra flavor, inject the pork with the marinade using a food safe syringe.
Place the meat into a large food-grade cooking pouch with any excess marinade and vacuum seal, ensuring the meat is flattened out and has an even coating of marinade.
Cook for 48 hours at 158F.
Remove from bath/bag keep the liquid.
Pull apart using two forks.
Take remaining liquid and reduce over stove until sticky.
Pour remaining sauce over pork and serve.
Crispy Fried Onion Strings
- 1 Large Yellow Onion, peeled and Thinly sliced (don’t cut the onion, make really thing onion rings shapes)
- 2 cups of Whole Milk
- 1-1/2 cups of All Purpose Flour
- 1 tsp of Paprika Pepper
- 2 tsp of Granulated Onion Powder
- Salt and Pepper, to taste
- Vegetable Oil for frying
Separate the onion slices with your fingers and place them in a bowl. Pour the milk over them and let them sit in the milk for about an hour.
In a separate bowl, mix together the flour, paprika, onion powder, salt and pepper.
Heat the oil to 375 degrees.
Take a handful of the onions at a time, shake off the excess milk, dredge them in the flour making sure you shake off a lot of the flour and add them to the hot oil.
Fry them for a couple minutes making sure you stir them around half way through the cooking time to make sure every strand is crispy.
Remove them from the oil and place them on a paper towel lined plate.
Repeat with the rest of the onions and enjoy them!