Viking Cooking (2/4/11) - Pork Belly Sous Vide With Tennessee Wh - WSMV Channel 4

Viking Cooking (2/4/11) - Pork Belly Sous Vide With Tennessee Whiskey, Cherries, Sweet Onions

INGREDIENTS 1- 5 lb. pork belly, skin removed 3 - large sweet onions, sliced thin 1/4 cup Tennessee Whiskey - such as Pritchard's or Jack Daniels 1 Pint Cherries - preferably Bing Kosher Salt Fresh ground black pepper
METHOD
  • Preheat sous vide to 82.2* Celsius.
  • Place belly, onions and cherries in vacuum bag slightly larger than pork. Pour whiskey into bag.
  • Vacuum seal bag.
  • Place bag in preheated sous vide machine and cook for 8 - 12 hours, until pork reaches internal temperature of 180* (over done for pan sear - perfect for braise) 4. Place belly - still sealed in bag - in ice bath until completely cooled.
  • Remove pork from bag and dry thoroughly.
  • Pour liquid into saucepan over medium high heat and cook until reduced by 1/2.
  • Preheat a large sauté pan over high heat.
  • Slice belly into desired serving size - or leave whole - and place fat side down in sauté pan. Cook until browned and crisp.
  • Serve drizzled with pan sauce.

Warm Apple Cabbage Slaw
INGREDIENTS 1 head green cabbage, cut in medium strip 2 - Golden Delicious apples, peeled and cut in medium dice 1 - yellow onion cut in thin slice 2 cloves garlic, peeled and sliced thin Mirin (Japanese sweet rice vinegar) to taste 1/2 cup Dry White Wine (pinot grigio is good choice) 1 TBS unsalted butter Kosher salt California Olive Ranch olive oil for pan
METHOD
  • Heat a large sauté pan over medium heat. Coat bottom of pan with olive oil.
  • Add onion and sauté briefly. Add garlic and cook briefly. Add cabbage and apples and toss to combine.
  • Add wine and bring to boil. Cover and reduce heat cook until just tender.
  • Season with salt and adjust acidity with Mirin (we do this at the end to limit moisture)
  • Remove from heat and stir in butter.
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