Spalla Di Maiale Recipe
Sous Vide Pork Shoulder ~ Roasted Baby Potatoes ~ Broccoli ~ Demi-Glace Sauce
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Ingredients
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Pork Shoulder
Roasted Baby Potatoes
Broccoli
Demi-Glace Sauce
Method
Pork Shoulder Preparation
- 1
Season and Vacuum Seal
Season the pork shoulder with salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub all over the meat. Place the seasoned pork shoulder in a vacuum-seal bag with olive oil, fresh thyme, and rosemary. Vacuum seal the bag.
- 2
Sous Vide Cooking
Preheat your sous vide water bath to 165°F (74°C). Submerge the vacuum-sealed pork shoulder in the water bath and cook for 24 hours.
Roasted Baby Potatoes
- 3
Prepare and Roast
Preheat the oven to 400°F (200°C). In a bowl, toss the baby potatoes with olive oil, salt, black pepper, and fresh rosemary. Spread them on a baking sheet and roast for 30-35 minutes until golden and crispy.
Broccoli Preparation
- 4
Roast the Broccoli
Toss the broccoli florets with olive oil, salt, and garlic powder. Spread on a baking sheet and roast in the oven for 20 minutes, until tender and slightly charred.
Demi-Glace Sauce Preparation
- 5
Final Assembly
- 6
Plate and Serve
Once the pork shoulder is done cooking, remove it from the bag and sear it in a hot skillet with a bit of oil until browned. Slice and serve with roasted baby potatoes, roasted broccoli, and demi-glace sauce drizzled on top.