[Homemade] 36 hour wet cured pork loin, sous vise cooked & seared in butter - Served on potato purée with beer braised red cabbage, horseradish & garlic sour cream & charred pearl onion Submitted by water2wine t3_115jyrr on February 18, 2023 at 5:07 PM in food 10 comments 31
water2wine OP t1_j97cd6i wrote on February 19, 2023 at 8:32 PM Reply to comment by FancyMFMoses in [Homemade] 36 hour wet cured pork loin, sous vise cooked & seared in butter - Served on potato purée with beer braised red cabbage, horseradish & garlic sour cream & charred pearl onion by water2wine Obviously Permalink Parent 1 FancyMFMoses t1_j97rmd6 wrote on February 19, 2023 at 10:19 PM Not really, vise is French for aim so wasn't sure if it was some new kind of preparation. Never know with all the myriad of techniques out there. Looks great though! Permalink Parent 1
FancyMFMoses t1_j97rmd6 wrote on February 19, 2023 at 10:19 PM Not really, vise is French for aim so wasn't sure if it was some new kind of preparation. Never know with all the myriad of techniques out there. Looks great though! Permalink Parent 1
[Homemade] 36 hour wet cured pork loin, sous vise cooked & seared in butter - Served on potato purée with beer braised red cabbage, horseradish & garlic sour cream & charred pearl onion
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