Pork Chop, Carrots and Romesco
09 07 2016
Pork chop with carrots and Romesco. Pre seared, sous vide at 144 and finished with a torching from the searzall.
09 07 2016
Pork chop with carrots and Romesco. Pre seared, sous vide at 144 and finished with a torching from the searzall.
The pre-sous vide sear helps to start developing both a better texture and more rich flavor.
Cook the pork chop at 144f/62.2c for 60-90 minutes. Adding oil to the bag helps the meat cook more evenly and also adds flavor. A great trick for people without chamber sealers is to use cold butter. It won't get sucked out and make a mess of your sealer.
Before serving, make sure the meat is entirely dry and then apply another very fast sear with a serzall for texture and improved color.