Sous Vide Overnight Ham Breakfast

1 minute, 21 seconds Read

Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.

Sometimes you just want a really meaty breakfast, and for those occasions this recipe is ideal. You’ll get lots of juicy, tender pork meat, which is perfect when served with eggs, toast or whatever your favorite breakfast items are

Ingredients for 4

  • 1 1/3–1 3/4 pound (600–800 g) boneless pork leg
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper

Step 1
Set the BioloMix Sous Vide Cooker to 176ºF (80ºC).

Step 2
Place the pork leg in a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique.

Step 3
Place the bag in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.

Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and let sit until cool enough to handle.

Step 1
Using your hands or two forks, shred the pork into bite-sized pieces. Season to taste with salt and pepper. Serve with your favorite breakfast items, like eggs, toast, or mushrooms.

#BioloMix #sousvide

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