Firstly, remove the skin from the pork and vacuum seal the pork with a few sprigs of sage
Download the sous vide toolbox by polyscience. My joint circumference was 380mm so 13.38 hours was needed at 63 degrees centigrade
Roll out the skin and score with a sharp knife. Sprinkle with salt both sides. Place in fridge on a baking tray for at least 2 hours. Preferably overnight.
Get your oil and salt ready
Take the skin out of the fridge and wipe off any excess salt. Drizzle olive oil on to both sides and massage into the skin.
Do the same with the salt making sure you get into all the cracks!
Place the skin on a wire rack and pop in a foil lined roasting tin. Cook at 240 degrees centigrade for 20 minutes and then reduce heat to 220 and cook for another 20-30 minutes
When the pork has finished cooking. Heat a large saucepan, add 2 tablespoons of oil. when the oil begins to smoke take the pork out of its bag, dry it off and season with salt and pepper.
Turn the pork every minute or so to get a good colour all round.
Then all that's left to do is..........
- 1.0 Joint of pork loin with skin on
- 2.0Tbsp Olive oil
- 4.0Tbsp Good salt
- Black pepper ground
- Handful sage leaves
- Large sous vide bag
- 2.0Tbsp Oil with a high smoking point