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Pork Belly and cabbage

tshewman

Maple syrup and red wine braised red cabbage topped with pork belly (sv 62C 40hrs) with cauliflower stock Quinoa (finished with acidulated butter and truffle oil), broccoli and port poached raisin puree.

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Comments

tshewman

I chilled, reheated and seared. Have done it both ways and both work well.

e_lancaster2002

After you SV the pork, did you crisp it immediately after wards? Or did you chill it, then reheat it later?

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