(This is Post 4 in a four-part series on Valentine's Day Dinner)
In any multi-course dinner, the meat course needs to be the centerpiece. It's what all of the previouse courses had led to, had set the stage for so to speak. Pork belly is the new go-to for decadence so it was the natural choice. I had read enough of Thomas Keller's Under Pressure, the bible for sous-vide for professionals. He cooks it a 180 degrees for 12 hours, so I followed his lead.
Sous Vide Pork Belly with Wine-Soaked Onions
1 pound pork belly, trimmed
Smoked sea salt and freshly ground pepper to taste
2 teaspoons truffle oil, divided
1 small red onion, mandolin-sliced
1 cup red wine
Preheat sous vide machine to 180 degrees. Rub pork belly with salt, pepper and half of the truffle oil. Place in a foodsaver bag and cook for 12 hours.
Place onions and wine in a small oven-proof dish and roast at 425 degrees for 45 minutes fluff with a fork.
Heat a cast-iron skillet to high heat and sear pork belly on all sides. Slice into portions and plate, topping with onions and remaining truffle oil. Serves two.
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