SV pork hock in sauerkraut juice

[atomicsmoke]

It's not sauerkraut juice is actually fermented cauliflower juice....but is just as stinky so it will do

Poaching pork in sauerkraut liquid is common in Eastern Europe: belly, backfat, hocks, jowl (coming up next).

I decided to take the SV approach not for "precision" but to enable cooking with little added liquid. I don't want the goodness of the hock leaching in a pot of liquid since the final meal won't be soup or stew.

So here is the hock with spices and about two cups of fermentation liquid.

Last time i checked my crockpot was running at around 185F on "stay warm" so that's what i will use. Like i said: tight temp control is not the objective here.

 

[atomicsmoke]

After 18h the hock was falling apart. Stuck it in the oven at 425 to crisp the skin.

 

[atomicsmoke]

Doesn't require carving: just picked some meat, cracked some crackling and we have a platter

 

[atomicsmoke]

With sauerkraut

 

[chopsaw]

That made my mouth water . Dark beer and some fresh bread to go with that ,,,,
Looks great .