Actual prep time: 1 hour
Serves approximately 1 person per rib.
Level of difficulty: 2.75
Preheat the water in your sous vide bath to 135 F/57 C.
This 5 lb./2.25 Kg “center cut” pork loin appeared as is in the butcher’s case. The rib bones are already “Frenched,” but this is a matter of style preference and does not affect the method of preparation in any way.
As long as the roast weighs at least 2 lb./1 Kg, even the size does not matter as it relates to the temperature used or the interval applied.
Vacuum seal the roast in a heat rated plastic bag. Process for a minimum of 6 hours to fully pasteurize/preserve. Cold shock the sealed package in iced water until it achieves 70 F/21 C. Move on to the next step or refrigerate at 40 F/4 C until day of service. As long as the seal is not broken, the roast can safely remain in this state for at least two weeks in the refrigerator.
Dip the sealed package in hot tap water for 2-3 minutes (or a running sous vide bath) to dissolve the gel.
Remove the roast from the package and reserve the juices. Stage the roast fat side down into a smoker rack. We used a Lipavi L10. They are stainless steel, rust proof, oven proof and dishwasher proof. I have had this rack for five years and it shows no signs of wear.
Dust with powdered egg whites or smear with fresh egg white beaten well with an equal amount of water.
Use a spray bottle to moisten the powdered egg whites–not necessary if you are using fresh. This creates a sticky surface for spices to cling to.
Mist or drizzle lightly with vegetable oil to finalize the crust and prevent scorching.
Turn the roast over.
Repeat the egg white/seasoning procedure.
Mist or drizzle with vegetable oil. Allow to rest for half an hour to secure the crust. Meanwhile, process the juices in the pouch according to the method explained HERE.
The clarified juices will look something like this. They are strong in flavor and body. Useful in any recipe that calls for stock or water.
Add a pinch of the seasoning that you used for the pork loin and keep warm. At service, pass the Sous Jus through a strainer to be used in your presentation.
Smoking the pork loin:
Preheat your smoker to 225 F/107 C. An oven can also be used.
Smoke/roast for six hours or until an internal temperature of at least 125 F/52 C (mouth hot) is achieved. While the flavor of smoke enjoys great popularity, it is not essential to achieve excellent results. We recommend this relatively lower temperature to minimize the loss of moisture in the protein. While you wait, prepare the Parsley Roasted Potatoes, (optional) and the Shiitake Ginger Glaze, (optional).
Drizzle the plate with the sauce and place the potatoes before staging the pork chop.
Cherry tomatoes confirm the accuracy of the photographic color! Carve along the bone. Drizzle the surface of the chop with the Sous Jus.
The potatoes are a natural accompaniment.
There are no rules–big potatoes, small potatoes, it’s all up to you!
The crust has a vibrant color.
No matter which way you turn the plate, it looks inviting!
Instead of the tomatoes, a little red wine cabbage–prepared traditionally.
Sauté half an onion until translucent. Add 12 oz/360 g of thin sliced red cabbage, 2 cups of red wine and salt to taste. Simmer covered for one hour.