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Sous vide Rocky Ridge Ranch Berkshire Pork Loin from Santé

Sous vide Rocky Ridge Ranch Berkshire Pork Loin from Santé

Total Time:
2-2.5hrs

Servings:
2-3

Carrot Fluid Gel:

- 300 grams juice
- 3 grams agar
- 12 grams salt
- 12 grams sugar

Put agar, salt, and sugar into carrot juice in a blender and blend for 40 seconds. Bring juice to a boil, boil for 2 minutes. Pour onto a tray and chill for 1 hour. Break up and blend again.

Red Pepper Infused Tapioca Starch Cracker:

- 120 grams tapioca starch
- 200 grams red pepper juice
- 5 grams salt

Blend all together and steam for 1 hour. Cool over night. Shave thin and dehydrate on counter top for 15-25 minutes. Deep fry at 400˚F 30 seconds.

Sante Bacon, English Pea Potato Hash:

- 1 cup Sante bacon, medium dice
- 1 cup potatoes small diced, pre-cooked
- 1 cup onion, small dice
- 1 spring fresh rosemary
- 1 spring fresh thyme
- 1 Tablespoon unsalted butter
- 1/4 cup fresh English peas

Saute bacon, add potatoes and cook until browning. Add onions and cook until translusent. Add peas and deglaze with white wine. Cook down wine until alocohol is not longer present. Add butter. Season with salt to taste

White Wine & Apple Infused Pork Glacé:

- 2 cups white wine
- 3 cups pork stock
- 1 med diced apple with peel

Reduce wine with apple to equal 1/2 cup. Add beef stock and reduce to 1 cup. Season with salt to taste. Strain and use.

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