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PORK BRITTLE USING THE SOU-VIDE METHOD Ingredients for 1 kg: 1. Pork brisket – 1 kg. 2. Nitrite salt – 25 g. 3. Pepper mix – 3 g. 4. Dried garlic – 5 g. 5. Spices of your choice. Method of preparation: Sprinkle the brisket with nitrite salt, pepper and garlic, vacuum or wrap in film and refrigerate for 5 days. Rub the salted brisket with any spices (at your discretion), place in vacuum bags, vacuum and cook using the sous-vide method at a temperature of 69 ° C for 2 to 6 hours. When ready, cool in ice water for 15 - 20 minutes and refrigerate for 8 - 12 hours. After this time, you can eat it cold or fry it in a frying pan for 2 minutes. On each side until golden brown. The brisket is ready!!! BON APPETIT!!! For questions about purchasing products, go here: https://vk.com/club221097187 For those who find it more convenient, other sites: https://dzen.ru/id/623750f5c3293b4040... https://rutube.ru/channel/24433157/ https://t.me/vkusrybalki