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All recipes

Gastronomy

Shoulder of pork marinated in whey, red chicory, sprouts and poached egg

Gianluca Ortu

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Food family	Meat
Used cycle	Chicken Low T. Cooking
Cycle temperature	68ºC
Ventilation level	2

Ingredients

Shoulder of pork
Parmesan cheese whey
Brussel sprouts
Radicchio
Egg

Procedure

De-bone the shoulder of pork and syringe it with the parmesan whey before putting it in a vacuum bag for at least 5/7 days, massaging it regularly. Tie it and cook using the +3°C CBT pork cycle, setting the core temperature to 68°C for approx. 22/24 hours. Then put the shoulder in the oven to brown the skin. Slice and serve the pork shoulder, accompanied by sautéed sprouts, marinated radicchio and poached egg.

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Using the MultiFresh Low Temperature Cooking and using the whey of the Parmesan, the meat has a minimum weight reduction, greater succulence, a very tender consistency and a nice pink colour.