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Flæskesteg (sous vide)

Date: 12.06.2019
Source: James Price
Made a turkey breast for Thanksgiving in the immersion cooker and it came out amazing, so I searched around for directions for a pork version and I will try this recipe this weekend.

Prep: 7

Cook: 6.5

Yields: 8


  • 01.

    Sprinkle salt and pepper around the roast.

  • 02.

    Add roast to bag with bay leaves and seal.

  • 03.

    Set to 59C and cook for 6.5 hours.

  • 04.

    Remove from bag and brown on pan, rest for 15-20 minutes before cutting.

  • 05.

    Use the liquid in the bag for gravy.

  • 06.

    Slice the skin and boil for 20 minutes, after boiling, take out and leave to dry for a minute or two.

  • 07.

    Place in oven pan (not covering each other) and bake for 30-35 minutes at 200C or until they are golden and delicious. Use fat for gravy as well.

  • 08.

    During cooking remove fat regularly so the skin are not swimming in it.

  • 09.

    Rest on paper towels with a little salt and serve with pork roast.