Pork chop in pink pepper (Sous-Vid Steba DD1)

Category: Meat dishes
Pork chop in pink pepper (Sous-Vid Steba DD1)

Ingredients

Pork carbonade 1 kg
Marinade:
Water 1.5 l
Salt 2h l.
Sugar 1 st. l.
Bay leaf 2 pcs.
Allspice 5 pieces.
Carnation 3 pcs.
Juniper berries 5 pieces.
Garlic 2-3 teeth
Tamarind (optional) 20 g
Apple cider vinegar 2h l.
Coating:
Salt taste
Pink pepper 3h l.
Rosemary 2 twigs
Butter 20 g
Ghee for frying

Cooking method

  • Prepare the marinade. Bring the water to a boil, add all the ingredients and simmer over low heat for about 5 minutes. Then close the lid and let it brew for 30 minutes, then cool and strain. In principle, the ingredients for the marinade can be anything. The main thing is that the meat is saturated with goodies.
  • Place the meat in the brine, cover and refrigerate for 12 hours.
  • Before cooking, remove the meat from the marinade, dry with paper towels and fry on all sides in a steel bowl on the Fry mode.
  • Grind pink pepper in a mortar with salt. Grate the meat on all sides with the mixture.
  • Put meat, oil, rosemary in a vacuum bag. Evacuate.
  • Pour water into a bowl, place a bag (I still press on top with a stone). Cook according to the scheme:
  • 2 hours at 40C
  • 8 hours at 65C
  • After cooking, left to cool in the bowl for another 2 hours.
  • Then put it in the refrigerator right in the bag. Cut the next day.
  • Pork chop in pink pepper (Sous-Vid Steba DD1)
  • I cooked for others. It turned out very tasty. I did not lie with the store row.)))

Note

I took as a basis the Machine recipe:
Pork chop in pink pepper (Sous-Vid Steba DD1)Spiced Pork Chop (Sousvide Steba SV-1)
(Masinen)

Marusya
Mistletoe, what delicious things looking at night! Very tempting pieces! The meat is so unoooooooooooooooooooooooooo! Temptress!
Sneg6
Omelawhat meat! Where to buy pink pepper?
Marusya
Quote: Sneg6

Where to buy pink pepper?
Olga, it would be more correct to ask where to buy tamarind ??
Omela
Marusya, Olgathank you girls! They made fun. Tamarind and pink pepper in one place - in Indian spices. I bought tamarind a long time ago, once I tried to stew meat with it, I didn't like it. So it dried up safely ... but it's a pity to throw it away.
Marusya
Ksyusha, with your permission)) Suddenly someone, like me, will not be able to fall asleep until he finds out, hu from tamarind
Indian Tamarind (Latin Tamarindus indica), or Indian date - a plant of the legume family (Fabaceae), the only representative of the Tamarind genus. It is a tropical tree native to East Africa. The pulp of the fruit is edible and popular. The pulp of green fruits is very sour in taste and is used in the preparation of spicy dishes. Ripe fruits are sweeter and can be used for making desserts, drinks, snacks. Tamarind is readily available worldwide from oriental food stores.
Omela
Marusya, thanks, I thought everyone knew.
Marusya
Quote: Omela

So it dried up safely ... but it's a pity to throw it away.
Ksyusha, that is, this gorgeous piece of meat has it? So how?
sir
Quote: Maroussia
Ksyusha, with your permission)) Suddenly someone like me will not be able to sleep
I can't sleep, but for a completely different reason. After all, she has already suggested banning Svinushkin's recipes! Even if it turns out to fall asleep, this juicy, mind-blowing carbonate
Omelachka no words, only swallowing. It remains only to thank, for the raging night
Masinen
Ksyusha, myasko to me!
Kara
Ksyusha, as always
Tell me pliz, will the flawed people who do not have a sous-vide and a vacuum vessel (or a vacuum vessel, God forgive me), but who have a Brand smokehouse-pressure cooker, do anything? Can you wrap it tightly in plain cling film and for cooking?
gala10
Omela, gorgeous recipe! Why do we need store-bought smoked sausage, it is not known what it consists of, when we have hands, a head, kitchen devices and such wonderful recipes!
Kara, see the recipes lana19, she does sous-vide in the smokehouse and vacuum ... with a vacuum cleaner!
Scarlett
Omela, go crazy, what deliciousness !!! I sit, trample on oatmeal, and here it IS !!!!! : swoon: FSE, for Easter I’ll boggle and I will give out in thin slices, otherwise they will pile up and devour gobble up the mustache at once!
Mar_k
Omela, delicious, just very tasty !!!
lana19
Omela, The meat looks just gorgeous. How did you get such a beautiful pink color? And a question about pink pepper. Did he give the meat some special flavor? I also wanted to make a sous vide with pink pepper. And I read that this is exactly the spice that needs to be helped to reveal its aroma. Sous vide greatly enhances the aroma of spices in the product! But I also found a lot of warning information about pink pepper, for example 🔗 .
Omela
sir, Masinen, Kara, gala10, Scarlett, Mar_k, lana19thank you girls! None of my recipes have collected so much enthusiasm !!!

I didn't read about pink pepper myself (in principle), but I heard all sorts of horror stories from others. I like it to my taste. I made apple sauce with it here HERE. If you have a bias against pink pepper, replace it with your favorite spice.

I don't know why it turned out pink color of meat, maybe because of the marinade in which it lay. The marinade was dark in color. The tamarind used gives sourness in the marinade. Although, I have already said that in real life the meat is much whiter.

Omela
Quote: Kara
Can you wrap it tightly in plain cling film and for cooking?
Not, Ir, will not go into film and cooking. Firstly, water will pass through the film, and secondly, the temperature is very high during cooking. You can force the air out of the bag. To do this, pour water into a saucepan .. Put the meat in a bag, carefully lower the bag into the water, not letting water get into the bag, and tie the bag as close to the meat as possible. Or just squeeze the bag on the table, trying to expel as much air as possible. Without fanaticism, so that the bag does not break during cooking. Because they are thick vacuum bags. I tried to cook in a zip-lock bag before the vacuum cleaner, but it broke. This is the package.

Now for cooking. Do you have a multicooker? You can cook in the MV heated. There, of course, the temperature will be a little higher than in sous-vide, but as an option, I know, the girls cooked.
Kara
Oh ... I'll try it for the weekend. How many hours to exhibit in the MV?
Omela
Well, how much .. not less than 8.
Merri
Carbonad is beyond praise!
Omela
Irina, Thank you!
notglass
Ksyusha, the meat is amazing! I made a neck according to your recipe. This is delicious. The meat is juicy, tender and of a beautiful pink color. Thanks for sharing the recipe.
Zinfandel
Omela,
the meat is amazing!
The regime is divided into two stages,
Please explain why at the beginning 2 hours at 40 degrees?
I have a Multipovar Plus, so I can set the temperature in stages as I like. I just used to put it at 65 degrees. For ever.
Omela
Quote: notglass
The meat is juicy, tender and of a beautiful pink color.
Anna, glad you liked! I'm thinking, maybe it is pink pepper that gives color to the meat ???

Quote: Zinfandel
Please explain why at the beginning 2 hours at 40 degrees?
Zinfandel, probably, it is possible for all time 65C. Lena just advised kubanochka, because during this time the food and water are warmed up and prepared for cooking. That's what I do. And since the result suits me, I don't change anything in technology. Yu
Zinfandel
Quote: Omela

... because during this time the food and water are warmed up and prepared for cooking.
Oooh okay! Next time I'll try this.
notglass
Omela, I also thought about pepper. But I took less of it. I cooked for 9 hours at 65 degrees. Apparently the marinade gives the pink color. It contains vinegar and it fixes the color.By analogy, when you paint eggs in onion skins or fabric or wool. There, too, vinegar must be added to the paint for better staining and a more juicy color.
Zinfandel
The pink color of meat cooked at such a low temperature of 65C is due to the fact that blood hemoglobin is not destroyed. I read this somewhere in a book about sous-vide technology.
Omela
Quote: Zinfandel
The pink color of meat cooked at such a low temperature of 65C is due to the fact that blood hemoglobin is not destroyed.
Oh, how it turns out !!! Zinfandel Thanks for the clarification!
Olya-la
Omela, on what program is this masterpiece being prepared ??? On heating or on languor ??? My meat is already in the box, but I don’t know which program to choose: girl_cray1: wow !!!
Olya-la
I put it on heating 40s - 2 hours .... ... suddenly someone answers during this time.
Painting
I'm doing it now too. Cook on the lower right button.
I just set it to 75 degrees for 5 hours. This is what the chief technologist of the Okraina plant advised. I want to see what happens.
Olya-la
Painting , thanks for the hint)))!
I will stick to the original and then experiment))).
notglass
Having tasted Tomka's creation (Krasya) today, I can say that the meat turned out to be very juicy, tender, pink. Since she had kusman about 1.2 kg, she cooked it for 6 hours at 75 degrees.
Tanuhka
Can I show mine? pork 1kg100g Cooking t 65 6 hours
Pork chop in pink pepper (Sous-Vid Steba DD1)
Masinen
Tanuhka, Tatiana is an excellent carbonade !!
Tanuhka
Thank you Maria, I tried to follow the experience of the girls.
Omela
Girls, I apologize for not answering, notifications do not come. (You need to cook on Heating.

Tatyana, a very beautiful carbonate turned out.
Iskatel-X
Omela
Please specify according to your prescription:
- Allspice 5pcs.
5pcs of what? Pea pepper?
- Carnation 3pcs.
In a bag - "Whole cloves", 3 pcs. - small grains from a bag?
- Juniper berries 5pcs.
5pcs berries?
- Pink pepper 3h. l.
Ground or peas?
- Rosemary 2 sprigs
Can be replaced with ground (small needles)? How many?
- Ghee for frying - can you replace butter? What is the advantage of ghee?
Where to get Tamarind and Pink - read in this thread.
I would like to repeat the recipe.
Thank you
Omela
Iskatel-X,
- Allspice 5pcs. peas
- Carnation 3pcs. small grains from a bag
- Juniper berries 5pcs. 5pcs berries
- Pink pepper 3h. l. peas
- Rosemary 2 branches Remove the needles from the branch, replace 2 tsp dried
- Ghee for frying - can be changed creamy... The advantage of ghee is more useful.
- Where to get Tamarind - in Indian spices.

Good luck!
Iskatel-X
Omela
- Apple cider vinegar - required apple? For taste, or can you replace it with a regular one?
Would prefer lemon juice (natural fresh product) if it doesn't change / spoil the taste of the dish?
- Tamarind has a sweetish smell and sweet-sour, fruity taste. For cakes, the dried pulp is dipped in boiling water and boiled a little, the resulting liquid is filtered and used as lemon juice.
- Lemon juice - how would it be? Will complement, match? Or, on the contrary, will it duplicate and suppress?

- strain - through cheesecloth in 2 layers, or is a regular sieve enough?
Is it just for aesthetics? Or unstrained - will it turn out too hot a marinade?
/ For example, when salting fish, dill, I don’t remove it when ready - it turns out tastier! /
While typing, I figured it out. Uncleaned - do not dry, everything will remain on the towel ...

Before cooking, remove the meat from the marinade, dry with paper towels and fry on all sides in a steel bowl on the Fry mode.
Frying for aesthetics? You can skip this phase.
Usually, I don't fry.
Thank you
Omela
Quote: Iskatel-X
Frying for aesthetics?
Roasting is necessary according to the technology, since the meat is cooked at low temperatures, to prevent the development of butulism, etc. You can fry before or after cooking.

Quote: Iskatel-X
Apple cider vinegar - necessarily apple cider?
Not necessary. For me, it's softer this way.

Quote: Iskatel-X
Would prefer lemon juice
I never use lemon juice, I can't say anything.

Quote: Iskatel-X
through cheesecloth in 2 layers, or is a regular sieve enough?
I filtered it through a sieve. You don't need to filter it, but peel off the remnants of the marinade before wiping the meat with a towel.

Good luck!
Iskatel-X
Can the pickle left over from the meat be used somewhere?
Fragrant, lots of spices!
As a gravy - you can't, because raw meat was pickled.
Wasted?
Thank you
Omela
Iskatel-X, brine (or rather a part of it, it’s too much there), if desired, you can boil (partially steam), strain, thicken with starch.
Iskatel-X
Omela
thicken with starch
What is different.
The main question, and then what to do with it?
Will the sauce work? I need it for rice / buckwheat, or wherever ...
Lots of questions ... I'm just learning recipes.
Boil - how many minutes?
Strain is the most understandable.
Thicken - how much starch per liter of brine?

As you said, Apple Cider Vinegar is softer and ... more aromatic!
Thank you
Omela
Quote: Iskatel-X
Will the sauce work?
Yes, sauce. I just made a shrimp marinade in the same way. I didn’t filter it (there was only garlic and oil), and after cooking with a blender I chopped it into a homogeneous mass.

Quote: Iskatel-X
Boil - how many minutes?
If you want thicker and more saturated, then boil without a lid, so that it boils at least 1/3, and more is possible. To put it simply, 15 minutes will be enough.

Quote: Iskatel-X
Thicken - how much starch per liter of brine?
It depends on what density you want. Approximately 1 st. l. for 1 liter, will be of medium density.
Iskatel-X
Boil, strain, add starch, stir.
Right?
No need to cook with starch?
The first time I will do this.
Thank you.
Omela
Boil, strain, put on fire again. Dissolve the starch in a small amount of cold water and, stirring constantly, add to the boiling marinade. Cook, stirring for 5 minutes until thickened. If in your opinion it is watery, then you can add a little more starch, also diluted in cold water. The only thing to consider is that after cooling it will still thicken. Therefore, it is better not to add starch right away, but to evaluate the density the next day. In extreme cases, you can digest.
Iskatel-X
THANK YOU!
Now I'll try to cook!
Omela
Iskatel-X, good luck. Brewed like jelly.)
Iskatel-X
It is not yet "mature enough" to jelly. With your help, I will read the forum and cook!

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