LOW-TEMPERATURE PORK JOWL MARINATED WITH PEACH
Ingredients
1 pork jowl
1 small vacuum bag
1 tablespoon EVOO
1 tablespoon soy sauce
1 teaspoon Hoisin sauce
2 tablespoons chicken broth or water
1 pinch salt and pepper
1 vine peach
1 cardamom pod
1 tablespoon rum
5 g brown sugar
seeds from half a vanilla bean
Preparation
1. Cut the jowl into two halves and add them to a vacuum bag along with the EVOO, soy sauce, wine, Hoisin sauce, chicken broth or water, a pinch of salt, and pepper.
2. Vacuum seal and cook at 75 degrees for about 10 hours. Or at 68 degrees for 18 hours. Stop cooking in a bowl with cold water and ice. Set aside.
3. Peel and cut the peach into two halves, preserving the pit as much as possible. Place them in a vacuum bag with the rum, sugar, vanilla seeds, and cardamom seeds (break open the pod to get the seeds). Cook at 68 degrees for 15 minutes. Cut into wedges and pan-fry with a knob of butter.
4. Sauté the jowl over high heat. Reserve the cooking liquid from the bags and reduce it to a thick glaze to coat the jowl. Plate with the peach wedges and the well-glazed jowl.
