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made sous vide reverse sear Aussie pork chop with red wine tomato sauce.

it was excellent, wife said perfecto..

children WY SL all loved it

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I was trying to reproduce the best pork rack I had at blue mountains – silk’s brasserie at wentworth falls

https://goo.gl/maps/9D8wsJdZf1DyPLho8

bought atas aussie pork $38/kg more ex than grassfed beef

preparation straight forward -1hr sous vide at 62degC then reverse sear hot pan butter..

it was not just a matter of the pork texture..but the sauces also key..

don’t have recipe just look at photo..but decided on a red wine tomato sauce..

I had grape tomatoes used 1/2 box..& added red onions, zucchini & peppers..1 tbsp flat tomato sauce, 1/2 tbsp hoi sin sauce..

tried to follow the photo topped up with mustard and pesto

very happy with the results perfect texture tender delicious pork & ratatouille sauce

+++++++

RECIPE

Ingredients –

• 1/2 box about 10piecrs grape tomatoes
• 1/4 zucchini
• 1/2 red pepper
• 1 medium red onions
• 1 tbsp flat tomato sauce
• 1/2 tbsp hoi sin sauce
• 50ml red wine
• 100ml chicken stock
• 2tbsp olive oil

Direction –

red wine tomato sauce preparation

1. brown garlic cloves in olive oil
2. fry grape tomatoes & sliced red onions till tomatoes breaks
3. add zucchini & peppers ..add sea salt
4. add red wine & chicken stock & reduce
5. add 1tbsp flat corn flour just little water to thicken sauce
6. add tomato sauce & hoi sin sauce, taste the sauce

sous vide reverse sear pork chop

1. 300g pork rack, seasoned sea salt black pepper parsley flakes
2. sous vide 1hr 62degC
3. & reverse sear on hot pan with butter
4. served on red wine ratatouille sauce