Tag Archives: sous vide pork neck roll

This blog made my mouth water.  Mangalitsa pork is hands down the most succulent, flavorful, delicious, let-the-grease-drip-down-your-chin meat imaginable.  The recipe presented in this blog is for a traditionally oven-roasted preparation, seeking an internal temperature of 145F.  And that got me to thinking how delicious this baby would be cooked sous vide. The stuffing is already sauteed before being put into the pocket, so there won’t be a temperature issue from the sous vide standpoint–i.e.,  being low enough not to overcook the meat and hot enough to cook the vegetables–at the desired final internal temperature of 145F.  Cooking time, of … Read More