Sous Vide pork knuckle with coleslaw

Sous vide pork knuckle with coleslaw and apricot purée
This sous vide pork knuckle is slow-cooked for ultimate tenderness, then crisped up in the oven for a perfect finish. Served with a refreshing citrus-infused coleslaw and a smooth apricot purée, this dish brings together deep flavors and balanced textures. Pair it with caramelized mini corn cobs and black salsify for a complete meal.

Ingredients (for 4 servings)

For the pork knuckle (sous vide)

• 4 pork knuckles
• 20 ml pork stock
• 1 walnut-sized piece of butter

For the coleslaw (sous vide)

• 200 g white cabbage, finely julienned
• 2 g grated orange peel
• 2 g grated lemon peel
• 1 g grated ginger
• 25 g lard
• Salt and pepper to taste

For the apricot purée

• 60 dried apricots
• 1 vanilla pod
• 1 liter water
• 100 g sugar
• 1 tbsp brown rum

Side dish

• Mini corn cobs, sautéed and caramelized
• Black salsify

Equipment

Sous vide stick
Vacuum sealer
Vacuum bags
Sousvide waterbowls
Frying pan
Oven
Fine sieve

Preparation method

Prepare the pork knuckle

• Let the pork knuckles marinate for 3 hours before rinsing them thoroughly. Sear in a hot pan until evenly browned. Once cooled, vacuum seal each with pork stock and butter.
• Cook sous vide at 64°C for 24 hours. After cooking, transfer immediately to ice water to cool. To serve, reheat in an oven at 180°C for 10 minutes, basting regularly with stock for added moisture.

Prepare the coleslaw (sous vide)

• Thinly slice the white cabbage and toss with orange zest, lemon zest, ginger, and lard. Season with salt and pepper, then vacuum seal.
• Cook sous vide at 90°C for 20 minutes. Once done, cool in ice water and keep aside until serving.

Make the apricot purée

• In a saucepan, gently simmer the dried apricots with the vanilla pod, water, and sugar for 30 minutes. Remove the vanilla pod, stir in the rum, then blend until smooth. Strain through a fine sieve for a silky consistency.

Serve

• Plate the pork knuckle alongside the citrus coleslaw and a spoonful of apricot purée. Pair with caramelized mini corn cobs and black salsify for a complete dish

This recipe is brought to you by Diego Dato.