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Sous Vide Pork

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We Irish look proudly at great cities like New York or Chicago and boast that our forbears built them. Our little island has sent its sons and daughters to all points on the compass to start new lives and to put down roots. Our influence spans the globe in science, engineering, literature and politics. When one looks to France, one sees so many of the great wine dynasties founded by the Irish ‘Wild Geese’. Names like Barton, Phelan and Lynch are all Irish and are now intertwined in the multi-generational success of the French wine trade. We have a lot of which we should be proud. 

pigs-cheeks-sous-vide-3-of-5Do you see what I did in the headline? That subtle little play on words. A sort of culinary double entendre. The pig’s cheeks, cooked sous vide are cooked rare. Pig’s cheeks are not very easy to come by. Both play to add a bit of wit to the headline. You will just have to take my word for it, this is a rare treat. It is not very difficult to prepare any element of this dish but, you will need to have your timing chain well adjusted. 

Sous Vide Pork Chinese Style (17 of 19)I’m managing to totally befuddle myself. Up to a few weeks ago, I was pretty clear on the principles of Fusion Cooking. As I understood it, all one had to do was add some chilli, garlic, coriander leaf and a slice of lime to any tried and trusted European dish. Hey Presto! – Fusion Cooking. A regular beef stew could be transformed by the adding of a couple of bashed lemongrass stalks and a ghost chilli. Fusion was easy to understand, if less easy to comprehend. So, when I decided to cook some Sous Vide Pork Tenderloin Chinese Style, it was more confusion than fusion.

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