- One pork knuckle
- One cinnamon stick
- 2 bay leaves
- 200 g cabbage
- 100 g leek
- 80 g green beans
- 250 Brussels sprouts
- 50 g carrots
- 50 g sweet red pepper
- 50 g Italian green pepper
- 80 g maple syrup
First, clean the knuckle thoroughly. With a blowtorch, clean any remaining hairs and then run it under the tap to clean it well. Dry it with a clean cloth.
Then put the knuckle into a vacuum bag together with the cinnamon and the bay leaves. (Assuming the knuckle has come brined, there is no need to add salt at this stage. However, if it has come unsalted, add 5 g of salt). Seal the bag at 100% vacuum and put the bag into the SmartVide sous-vide cooker at 80 ºC for 10 hours.
Once cooking time is up, reduce the temperature of the knuckle as quickly as possible and keep it in the storage chamber until needed.
Before using it, reheat it in the SmartVide at 65ºC for 15 minutes.
In the meantime, get on with sautéing the vegetables for the garnish. Finely chop the cabbage, leek, green beans, Brussels sprouts, carrot, and the red and green peppers and sauté them in a frying pan with a little olive oil.
After 15 minutes, when the knuckle is hot, open the bag and pour the cooking juices into a pan. Add the maple syrup to this pan and start to heat it gently.
Then score the skin of the knuckle and put it under the salamander grill. With a brush, keep coating the knuckle in the syrup and cooking juices, until the skin turns a lovely golden brown.
To finish off, you just need to serve this delicious dish and enjoy!
In this recipe, thanks to using the vacuum technique to cook at a constant temperature above 65ºC, it is possible to obtain a completely pasteurised product which means that it can be stored for up to a month. This means that a high quantity of the product can be cooked off and then opened and consumed as necessary.