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Pork chunks for ready meals

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Pork chunks for ready meals

Ingredion Ingredients Used:

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Thai panang curry with red rice
Thai panang curry with red rice

Formula

-

Ingredient Amount % as is
Pork shoulder, lean 87.50
Water 10.00
N-HANCE® 59 2.00
Salt 0.50
TOTAL 100

Preparation

  1. Mix the dry ingredients with the cold water to prepare a brine.
  2. Place the pre-cut pork chunks in the tumbler and pour in the brine.
  3. Tumble the pork chunks for 30 minutes under vacuum.
  4. Cook at 190°C / 50% relative humidity (steam) for 30 minutes to reach 70°C core temperature.
  5. Cool at 4°C and store in a refrigerator.

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