Pork collar sous vide - tonkatsu

Hi chefs,

Would like to ask a quick question please, regarding a recipe. For the tonkatsu recipe, the porck neck sous vide is 60c for 16h. My question is, is there a way of achieving the same result and lower the cooking time? Less time and higher temperature?

Really appreciate your help,

Thank you all

Best wishes

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nicholas.gavin

Hello, hello!

Is there an ideal window of time that best fits your needs? That could help us narrow down a temp/time and describe the changes you might expect. Here is the temp range that I would explore. If you're looking for more of a pork chop snap go with the 70 °C and a bit more tender (MAYBE more similar to the results in the recipe) do 75 °C. There are pros and cons to each. At the higher temp you will loose some of the rosy color and as the muscle contracts during the cook the shape will warp more. These aren't huge deals though depending on your needs. For a tough cut like this you won't be able to go under a 8 hr sous vide cook. If you're looking to do a much shorter cook I would consider a pressure cooker.

My suggested range:
Pork collar/neck/best end shoulder - Sous vide

158 °F / 70 °C to 167 °F / 75 °C: 8 hrs

Best,

Nicholas

tiagorosa1155

Hi Nicholas,

Thank you so much for your reply. If I still cook in sealed vacuum bags, but use a steamer oven instead, do you reckon cooking times change a lot? Can it reduce the cooking time?

Regarding time for sous vide, 8 to 10h would be ideal yes.

Thanks for the tips, highly appreciate

nicholas.gavin

Oh great question! Though I don't have as much experience cooking proteins sealed in a combi type oven I have some. From my experience this is a bit less precise but can be a lot more practical for many settings.

Long story short that would work. Here are some tips / things to consider:
1. Be sure there is about 2-inches spaced between the sealed bags.
2. Place bags on a baking rack so there is adequate heat transfer on all sides.
3. Place a probe in one of the bags to track the internal temperature. It's important to remember we're not just trying to cook the meat to lets say 158 °F / 70 °C. It's about how long we hold the meat at that temperature. So for a pork collar it will take about 3 maybe 4 hr's to reach that internal temp. Once it reaches that temperature we're trying to hold it at that temperature for another 4 to 5 hrs to help tenderize it.

I love talking about time and temperatures, please let me know if you want to go deeper into this area.