Sous Vide Pork And Sauerkraut Recipe (2024)

FAQs

What is the best temperature to sous vide pork? ›

To Cook: Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork, or 145°F (63°C) for sliceable but tender pork. When the bath is at temperature, add sealed bag with pork and cover with foil or plastic wrap. Allow to cook for 18 to 24 hours.

There's a range of temperatures you can use to sous vide pork, and it is safe as long as it's cooked about 130°F (54.4°C) but most people prefer their pork cooked higher than 135°F (57.2°C). From a safety perspective, as long as you cook it long enough to pasteurize it, 135°F (57.2°C) is just as safe as 165°F (73.8°C).

Nutritional Information

Pork and Sauerkraut: Per 4 oz. serving of pork and 1 cup sauerkraut: 215 calories; 8.3g total fat (3.2g saturated, 0.8g polyunsaturated, 3.8g monounsaturated); about 800mg sodium; 55mg cholesterol; 14.7g carbohydrate; 4.2g fiber; 9.5g sugars; 22.7g protein; 628.5mg potassium.

Fatty and flavorful, sous vide pork belly is tender and moist. For a chop-like texture it takes 2 to 3 days at 140°F (60°C). A more traditional result is 150°F (66°C) for 12 to 24 hours.

Sous vide – cook the pork chops at 140°F for at least 1 hour (up to 4 hours). Sear – add the ghee or oil to a cast-iron skillet over high heat, then add the pork chops to the pan. Sear for about 2 minutes per side, until a crust forms.

The USDA recommends that pork is cooked to an internal temperature of 145°F (62.8°C) for food safety. But every griller worth their salt knows that cuts rich in collagen, like pork butt, need to be brought to much higher temperatures (195-205°F [91-96°C]) to properly break down the connective tissues.

Pulling the Pork

You can serve the meat once it reaches 165 F, but it won't be tender enough to pull apart properly. Make sure to keep an eye on the internal temperature and not to cook the pork above 190 F as the chance of the meat drying out increases.

At 185°F / 85°C pork will take about 8 hours (or even a little less) to tenderize. The texture is very similar to traditional carnitas. Easily shreddable and reasonably moist. (I used to think standard carnitas were incredibly moist until I tried sous vide carnitas).

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

Can you sous vide pork too long? ›

If you keep something in the sous vide cooker for a little bit too long, you don't have to freak out about overcooking – unlike, for example, a steak left in the pan for a few moments too long.

The meal was initially created in Germany hundreds of years ago and was later introduced to the states by the Pennsylvania Dutch, where it quickly took off, PAeats stated. While pork and sauerkraut are commonly associated with Pa., and especially the Pa. Dutch community, it's not hard to find it elsewhere!

One serving of sauerkraut has two grams of fiber — a nutrient known to aid with digestion. For people with constipation, fiber increases the weight and size of their stool and softens it, making it easier to pass. For people with diarrhea, fiber can absorb excess water and solidify their stool.

The probiotics and vitamins in the sauerkraut help remove toxins from the liver and regenerate new, healthy liver cells.

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

WARNING: The FDA recommends cooking pork to 145 F. Setting the sous vide to 140 F and then searing the meat after will bring it up to that temp. Pat the pork chops dry.

Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

The USDA now recommends cooking pork chops, steaks, ham, and roasts to at least 145°F (63°C), which allows the meat to maintain its moisture and flavor without drying it out (7). Organ meats, ground pork, and mixtures made using ground pork, such as sausage, should still be cooked to at least 160°F (71°C) (7).