Half Cut Pork Shank (Sous Vide)
Keep frozen until ready to use. Thaw in the fridge overnight. Stovetop - Place the thawed bag in a pot of boiling water or in a steamer over boiling water. Heat the bag for 20 minutes, until internal temperature is 165 F. If you don't have a thermometer, the food should be heated through after 20 minutes. It is fully cooked, so there is no danger. Remove meat portion onto serving plate, close top of bag, and give the bag a good shake to mix sauce. Open bag carefully and pour sauce onto plate. Enjoy!