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Pork cheek with garam masala, cooked sous vide

Sous vide cooking enables you to accurately influence how your products are cooked. Another advantage is that you can start the cooking process in the evening and have your products ready by the morning. It doesn’t get more efficient than that!

Makes 1kg.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

1
kg
pork cheeks
300
ml
veal jus
10
g
garam masala
as needed
sunflower oil
as needed
salt and pepper

Scale recipe

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