Tamworth pork shoulder steak (CS recipe) with a maple pork jus glaze and fennel pollen. The pork was delicious, but the glaze was killer. I had some left over pork jus from making the crispy pressure braised pork used in the Kung Pao Carnitas, so I used it as the base of the sauce along with the bag juices from the sous vide pork shoulder. After boiling the jus, I thoroughly strained it, infused it with shallots and garlic, and strained again. Then added Blis barrel aged maple syrup, salt, and butter. Added it to the pork just as they finished searing. Holy crap... this pork was off the chain!
