Cooked at 80°C/7h sous vide with truffle honey
Some chards, chard-potato-goat cheese puree
Glazing and sauce made of the pork juices and some brine from my home-made pickled beets.
I must say that again (as for a beef roast I had cooked way longer), with this slow cooking thing, and following exactly what was recommended here to get a braisey texture (aka fallling appart and melting in your mouth- at least that is what I was expecting), it was not that tender and falling appart... Not sure what to do...
Still pretty decent, though !
