Preparation time30 Minutes
Cooking time90 Minutes
1Preheat the water bath to 62 degrees.
2Rinse the veal loin. Pat dry with paper towel and oil lightly.
3Grind the fennel seeds, coriander seeds, black pepper and salt with a pestle and mortar. Spread the spices evenly over the loin and press into the meat with your hand. Halve the garlic and vacuum seal with the veal loin in a suitable bag.
4Wrap the bones with baking paper so that they do not damage the bag during the sealing process.
5Cook the veal loin for 90 minutes at 62 degrees.
6Halve the pak choi. Oil lightly and grill on both sides for approximately 3 minutes with a moderate indirect heat.
7Season the pak choi. Pour over the lime juice and a little soy sauce and serve.
8Carefully remove the veal loin from the bag. Leave to cool slightly and coat with hoisin sauce.
9Grill the veal for 25 minutes over an indirect heat. Turn the meat while it is grilling.
10Slice the veal and serve immediately. Serve with small grilled potatoes.