Sous Vide Iberico Presa Pork with Hollandaise Potatoes and Pomegranate Reduction
Sous Vide Iberico Presa Pork with Hollandaise Potatoes and Pomegranate Reduction. This is a perfect pairing with salty
and sweet which will have your family and friends impressed. The tender Iberico pork is as tender as Wagyu and almost
tastes like beef if you don't think pork.
Ingredients
Instructions
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Hollandaise Sauce: Combine the egg yolks, lemon juice, white wine vinegar, and salt, and
Whisk until smooth.
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Slowly pour in melted butter while whisking (this will temper the eggs
and prevent them from cooking).
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Pour into a sous vide pouch, seal and cook for one hour at 147.2°F
(64°C).
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Once cooked, pour contents into a bowl, season to taste, and whisk.
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POMEGRANATE REDUCTION SAUCE
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Squeeze all your seeds using a cheese cloth over a bowl.
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Add juice to a small pot and turn on low until it begins to simmer.
When simmering occurs add the sugar.
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Continue stirring for 3 minutes, then let simmer 3 minutes not stirring.
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Repeat until you have reduced the liquid by 1/2 and let cool.
It will get very thick as it’s cooling, so do this at the end of your cooking.
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PORK
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Season well with salt and pepper.
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Seal in a vacuum seal bag.
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Sous Vide at 134°F for 2 hrs.
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Pat dry thoroughly after sous vide and sear on both sides to get that
crispy edge.
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DO NOT ADD OIL to your pan as the pork has all the fat you need for the Maillard reaction.
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Sear 1 minute on each side at medium high to high.
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Rest 5 minutes (full 5 minutes, set a timer).
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Slice and sprinkle truffle salt lightly over the pork.
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Dip pork in pomegranate reduction sauce
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#sousvide #porksteak #iberico
Note
Served with green bean casserole and roasted or air fried potatoes.
