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DIRECTIONS: (Temperature: 137ºF, Time: 3hours)
Score pork skin with knife. Season pork with salt.
Heat bacon in suitably-sized Saucepan over medium heat until fat has rendered,
1-2 minutes. Add onion, garlic, sage, thyme, soy sauce. Cook 2-3 minutes until
onion is translucent. Deglaze pan with white wine. Add apple, kosher salt, black
pepper and cook 1-2 minutes. Add broth and cook 5-8 minutes until apples
are very soft and broth has completely reduced. Remove Pan from heat. Stir in
walnuts. Let cool.
Once filling is cool to the touch, spread filling across pork loin leaving 1” on all
sides. Roll loin like a jelly roll, starting with the longer side, pulling tightly to keep
center as compressed as possible. Secure loin with butcher’s twine, tying a knot
every 2” along the loin.
Transfer loin to Vacuum Bag. Remove air using the Vacuum Pump. Sous Vide three
hours. Remove loin from Sous Vide and pat dry with paper towels. Preheat Broiler
to high. Place loin under broil, skin side up, and let broil 2-3 minutes until skin is
golden brown. Remove and let rest five minutes before slicing.
1 2-2.5lb pork loin roast, butterflied
1 tsp kosher salt
4 slices bacon, minced
½ yellow onion, minced
3 cloves garlic, minced
10 sage leaves, sliced
10 sprigs thyme, leaves only
1 tsp soy sauce
1 tbsp dry white wine (optional)
1 Gala apple, peeled, cored, minced
½ tsp kosher salt
¼ tsp ground black pepper
½ cup unsalted chicken or pork broth
3 tbsp unsalted roasted walnuts, chopped
INGREDIENTS:
pork loin
roast with
apples and
walnut
40
DIRECTIONS: (Temperature: 131ºF, Time: 30 minutes)
Combine sake and mirin in small-sauce Pot over high heat and bring to a boil
for twenty seconds. Lower heat to low and whisk in miso until fully dissolved.
Add soy sauce and white sugar. Continue to whisk and cook another one minute
until marinade is thoroughly mixed. Remove from heat and let cool to room
temperature.
Combine black cod, scallion and miso marinade, mixing to coat thoroughly.
Divide black cod into two Vacuum Bags with equal parts marinade and scallion.
Remove air using the Vacuum Pump. Let marinate three days in Refrigerator.
Cook black cod in Sous Vide for thirty minutes. Remove fillets and pat dry with
paper towels. Heat vegetable oil in suitably-sized non-stick Saute Pan over high
heat until slick and shiny.
Sear black cod, skin side down, 30 seconds to 1 minute until skin has crisped.
Remove black cod and let rest one minute before serving.
¼ cup junmai sake (not nigori)
¼ cup mirin
¼ cup sweet white miso
1 tbsp soy sauce
2 tsp white sugar
2 scallion, chopped
1 lb black cod fillet, portioned
into 4oz pieces
1 tbsp vegetable oil
INGREDIENTS:
miso
black cod
41
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