Aged Pork Chop (Chinese Spare-Rib Style)

The Pork was aged for 6 weeks in a dry aging bag. The Marinate is base Chinese spices and condiments. Leave for 6 hours before bathing.

Author

James Low

Prep Time: 00:15

Recipe Time: 01:10

Temperature : 127.4F / 53C

Ingredients

• 2 Bone In Pork Chop (no more than 35mm thick)
• 4 Garlic Cloves
• 3 tbs Soy
• 1 tbs Black Chinese Rice Vinegar
• 3 tbs Crushed Fermented Black Beans
• 2 tsp Sesame Oil
• 1 tsp Szechuan Chilli Flakes
• Black Pepper to taste

Directions

1. Set your Anova Sous Vide Precision Cooker to 53ºC / 127.4ºF
2. Bath for 1 hour and 10 until the pork gives with a pinch of your fingers through the bag. The temperature is LOW for pork so ensure it goes into a hot pan to finish
3. Pan roast in smoking hot pan, allow to rest for 3 minutes before portioning

Finishing Steps

1. Served with charred baby Chard, purple sprouting broccoli and thinly sliced radish in a vinaigrette of toasted sesame oil, brown rice vinegar and honey.... Strain the remaining juices from the bag and resting juices from the cooked pork chops to use as a condiment