Barbecued sous vide pork chop with borlotti beans and candied tomato | Recipe by sousvidetools.com

Barbecued sous vide pork chop with borlotti beans and candied tomato

Barbecued sous vide pork chop with borlotti beans and candied tomato Recipes Barbecue, sous vide ,pork chop, borlotti beans, candied, tomato, main course , succulent , tasty, grilled, Italian, Mediteranean , european
  • COOK TIME: 1 hour 30 Minutes
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Easy
  • SERVES: 4

Ingredients

Sous Vide Pork Chop

  • 4 pork chops
  • 4 slices of lemon zest
  • 4 garlic cloves
  • salt
  • olive oil

Borlotti Beans

  • 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
  • 3l water, or chicken stock
  • Candied tomatoes
  • 4 plum tomatoes, large

 Liquor for Candied Tomatoes

  • 500g of honey
  • 100g of sherry vinegar
  • 1 star anise
  • 1 vanilla pod
  • 1 sprig of rosemary
  • 1 tsp coriander seeds
  • 2 garlic cloves

To finish the beans

  • fresh parsley, finely chopped
  • fresh basil, finely chopped or torn
  • lemon juice
  • olive oil

Method

Recipe courtesy of Luke Holder from Great British Chefs

  1. Preheat the oven to 90°C and the Polyscience Chef Series Thermal Circulator 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
  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
  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
  5. To make the liquor for the tomatoes, bring all of the ingredients to the boil and add the tomatoes. Reduce until glazed
  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
  8. Serve the pork chops with the borlotti beans and candied tomatoes

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