Sous vide saddle of pork with kohlrabi

  • Sous Vide Schweinerücken mit Kohlrabi
Heiko Antoniewicz
Durée de préparation:
35 minutes
Temps de cuisson:
1 hour 15 minutes
Degré de difficulté:

For 4 servings

Saddle of pork (sous vide):
600 g saddle of port
3 tbs grainy mustard
1 small bunch of chives
30 g butter
100 ml pork stock
40 ml cream
1 shallot or onion, finely diced

Kohlrabi (sous vide):
2 kohlrabis with leaves
30 g butter
60 ml water


Saddle of pork (sous vide):
Remove tendons and fat. Cut into 4 equal-sized steaks and brush with the mustard. Vacuum them and cook in your fusionchef sous vide water bath at 62 °C for 35 minutes. Froth the butter in a pan and turn both sides of the meat in the butter. Salt the meat. Chop the chives finely and sprinkle on the meat before serving.

Sweat the shallot in a bit of oil and deglaze with the pork stock. Boil down a bit and pour in the cream. Add the juice from the bag and season well with salt. Do not let it boil again.


Kohlrabi (sous vide):
Thinly peel the kohlrabi. Quarter and cut crosswise in thin slices. Pluck the green from the stems and cut into fine strips. Vacuum the kohlrabi slices with butter, salt, and water. Cook in your fusionchef sous vide water bath at 85 °C for 40 minutes. Place everything in a casserole and let the liquid boil down. Fold in the strips of green and serve.  

We recommend serving this dish with croquettes.