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Barbecued sous vide pork chop with borlotti beans and candied tomato

Barbecued sous vide pork chop with borlotti beans and candied tomato

PT1H30M

1
Preheat the oven to 90°C and the water bath to 64°C
2
To begin, prepare the candied tomatoes. Blanch the tomatoes in boiling water, refresh in iced water then peel away the skins. Keeping whole, dry out in the oven for 90 minutes
  • 4 plum tomatoes, large
3
To cook the beans, place everything in a pan and cover with the water or stock. Simmer for 40 minutes, or until tender. Allow the beans to cool in the liquor
  • 3l water, or chicken stock
  • 1kg borlotti beans, freshly podded
  • 100g of pancetta
  • 1 onion, quartered
  • 2 carrots, peeled
  • 2 celery sticks
  • 1 bulb of garlic, cut in half
  • 1 bay leaf
  • 1 bunch of thyme
4
Place each pork chop in an individual vacuum bag and add a dash of oil, a strip of lemon zest, a clove of garlic and pinch of salt to each one. Seal in a bar sealer, place in the water bath and cook for 45 minutes
  • olive oil
  • 4 pork chops
  • 4 slices of lemon zest
  • 4 garlic cloves
  • salt
5
To make the liquor for the tomatoes, bring all of the ingredients to the boil and add the tomatoes. Reduce until glazed
  • 2 garlic cloves
  • 500g of honey
  • 100g of sherry vinegar
  • 1 star anise
  • 1 vanilla pod
  • 1 sprig of rosemary
  • 1 tsp coriander seeds
6
Remove the pork chops from the bags, pat dry and barbecue or chargrill the chops over a high heat for a beautifully golden exterior
7
Bring the beans up to heat with some of the braising liquor and add lots of fresh parsley and basil. Finish with lemon juice and the tomato chopped into 4 large pieces. Season well with large glugs of olive oil
  • olive oil
  • fresh parsley, finely chopped
  • fresh basil, finely chopped or torn
  • lemon juice
8
Serve the pork chops with the borlotti beans and candied tomatoes
image

Ingredients

Metric

Imperial

  • Sous vide pork chop

  • Borlotti beans

  • Candied tomatoes

  • Liquor for candied tomatoes

  • To finish the beans

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