Sous Vide Sweet and Sour Pork Belly with Rutabaga Purée and Fried Onions

Instructions

1. 1

   Attach the sous vide precision cooker to the side of a cooking container. Add enough water to come to the mid point between the minimum and maximum required. Set the temperature to 176°F (80°C). Set the cooking time to 7 hours. Preheat the water while you prepare the meat.

2. 2

   Place the pieces of pork side-by-side in a sous vide bag or a freezer bag with a slider closing. Add the remaining ingredients except for the oil. Remove all the air from the bag (see note). Submerge the bag in the preheated water. Begin cooking (7 hours). Add water, as needed, to ensure the meat is always submerged (see notes).

3. 3

   Carefully remove the bag from the water using tongs or oven mitts. Remove the pork from the bag and set aside on a plate. Reseal the bag and plunge into a bowl of ice water to congeal the fat.