Sous Vide Cooking with Sansaire: Recipes for Unmatched Flavor by Modern Chef Inc

Author:Modern Chef Inc. [Inc., Modern Chef]
Language: eng
Format: azw3
Publisher: Cedar Fort, Inc.
Published: 2017-10-10T04:00:00+00:00

Roast Pork Belly, Vegetables, Sauvignon Mustard Sauce

RECIPE BY GEOFFREY BARKER

SERVES 4

Sous vide pork belly served with roasted vegetables, short-cooked beans and sauvignon mustard sauce takes about 15 hours to make, but it’s worth the wait.

2 lbs. pork belly, skin scored

Salt and pepper to taste

8 fingerling potatoes

2 Spanish onions, halved with skin on

2 Tbsp. olive oil

1 apple, cut into 8 pieces

2 Tbsp. malt vinegar

2 Tbsp. butter

1 Tbsp. whole grain mustard

¼ cup sauvignon blanc wine

Water

⅔ cup green beans

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