Barbecued sous vide pork chop with borlotti beans and candied tomato
Ingredients
Metric
Imperial
Sous vide pork chop
- 4 pork chops
- 4 slices of lemon zest
- 4 garlic cloves
- salt
- olive oil
Borlotti beans
- 1kg borlotti beans, freshly podded
- 100g of pancetta
- 1 onion, quartered
- 2 carrots, peeled
- 2 celery sticks
- 1 bulb of garlic, cut in half
- 1 bay leaf
- 1 bunch of thyme
- 3l water, or chicken stock
Candied tomatoes
- 4 plum tomatoes, large
Liquor for candied tomatoes
- 500g of honey
- 100g of sherry vinegar
- 1 star anise
- 1 vanilla pod
- 1 sprig of rosemary
- 1 tsp coriander seeds
- 2 garlic cloves
To finish the beans
- fresh parsley, finely chopped
- fresh basil, finely chopped or torn
- lemon juice
- olive oil
SAVE RECIPE
Equipment
- Water bath
- Vacuum bags 4
- Bar sealer
Method
1
Preheat the oven to 90°C and the water bath to 64°C
2
To begin, prepare the candied tomatoes. Blanch the tomatoes in boiling water, refresh in iced water then peel away the skins. Keeping whole, dry out in the oven for 90 minutes
- 4 plum tomatoes, large
3
To cook the beans, place everything in a pan and cover with the water or stock. Simmer for 40 minutes, or until tender. Allow the beans to cool in the liquor
- 3l water, or chicken stock
- 1kg borlotti beans, freshly podded
- 100g of pancetta
- 1 onion, quartered
- 2 carrots, peeled
- 2 celery sticks
- 1 bulb of garlic, cut in half
- 1 bay leaf
- 1 bunch of thyme
4
Place each pork chop in an individual vacuum bag and add a dash of oil, a strip of lemon zest, a clove of garlic and pinch of salt to each one. Seal in a bar sealer, place in the water bath and cook for 45 minutes
- olive oil
- 4 pork chops
- 4 slices of lemon zest
- 4 garlic cloves
- salt
5
To make the liquor for the tomatoes, bring all of the ingredients to the boil and add the tomatoes. Reduce until glazed
- 2 garlic cloves
- 500g of honey
- 100g of sherry vinegar
- 1 star anise
- 1 vanilla pod
- 1 sprig of rosemary
- 1 tsp coriander seeds
6
Remove the pork chops from the bags, pat dry and barbecue or chargrill the chops over a high heat for a beautifully golden exterior
7
Bring the beans up to heat with some of the braising liquor and add lots of fresh parsley and basil. Finish with lemon juice and the tomato chopped into 4 large pieces. Season well with large glugs of olive oil
- olive oil
- fresh parsley, finely chopped
- fresh basil, finely chopped or torn
- lemon juice
8
Serve the pork chops with the borlotti beans and candied tomatoes
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