Le GourMate sous vide pork hock with Lyonnaise onions, roasted potatoes, and marinated vegetables

Steps

• 1
  Place the pork hocks, still in their bags, into warm water for 30 minutes to melt the gelatinous roasting juice.
• 2
  Meanwhile, peel both the potatoes and onions, then slice them into rings.
• 3
  Peel the vegetables as well, if necessary, then cut them into thin strips.
• 4
  Prepare the marinade by mixing the white wine vinegar, sugar, and salt. If it's too concentrated, you can dilute it with a little water.
• 5
  Bring the marinade to a boil, then pour it hot over the vegetables and let them cool in it. This can be done days in advance.
• 6
  Season the potatoes with salt and pepper, add a little Mangalica lard, and place them in a baking tray. Put them into a cold oven, which you then set to 220 degrees Celsius. After 20 minutes of baking, add the dried pork hocks and roast until their skin is golden and crispy.
• 7
  For the Lyonnaise onions, dredge the sliced onions in flour, then fry them in hot oil until beautifully crispy. Afterwards, transfer them to a paper towel, pat dry, and salt.
• 8
  Serve the crispy pork hock with the roasted potatoes, crispy onions, and our homemade pickles.
• 9
  You can vary the vegetables as you like; it's worth preparing more, as they keep well in the refrigerator for a long time. Instead of pork hock, you can also use other sous vide meats.