1. Preheat the Sous Vide Bath:

• Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature according to your desired doneness:
  • For medium-rare pork (recommended): 135°F (57°C)
  • For medium pork: 140°F (60°C)
  • For well-done pork: 150°F (66°C)

2. Season the Pork Rack:

• Season the pork rack generously with salt, pepper, and any other seasonings you like. You can also add herbs, garlic, or other aromatics for extra flavor. Make sure the seasoning is evenly distributed.

3. Vacuum Seal or Use Resealable Bags:

• If you have a vacuum sealer, place the seasoned pork rack in a vacuum-sealable bag and vacuum seal it according to the manufacturer's instructions.
• If you don't have a vacuum sealer, use the water displacement method:
  • Place the seasoned pork rack in a resealable freezer bag, leaving the top unsealed.
  • Slowly lower the bag into the water bath, allowing the water pressure to push the air out of the bag. Seal the bag just before it's fully submerged.

4. Sous Vide Cooking:

• Submerge the sealed pork rack in the preheated water bath. Ensure it's fully submerged and that there are no air pockets.
• Cook the pork rack for the desired time:
  • 4 to 8 hours is typical for sous vide pork racks, but longer cooking times are also acceptable.

5. Finishing the Pork:

• After the sous vide cooking time has elapsed, remove the pork rack from the water bath.
• If you want to enhance the texture and flavor, you can finish it by pan searing, a hot grill, in a hot oven, or using a kitchen torch. Sear the pork for a few minutes on each side until it develops a beautiful crust.

6. Rest and Slice:

• Allow the pork rack to rest for a few minutes before slicing. This helps redistribute the juices and ensures a juicier result.
• Slice the rack into individual chops or serve it as a whole roast.