Somewhere between a second run at Dr. Strange, the first and second Damiana Margarita, and a blaze in the fireplace …
I was blessed with inspiration. I think it was the sparks.
This began as an eight-bone rack of pork. I cut it into four two-bone “chops” and then proceeded to sous vide them for five hours at 131°F.
Out of the bag, this one looked like this:
Well, not really; I’d already hit this one with some Red Boat® Fish Sauce before I snapped the pic. I went on to add some pepper and a sprinkle of kosher salt.
Note the vertical slits in the fat cap. This is for two reasons: 1) it allows some of the fat to render and 2) it prevents the membrane under the fat from tightening up and distorting the shape of the chop.Ack!
For those wondering, that is what is sometimes referred to as the purge. This renders out of the meat during the sous vide processing. It doesn’t look like that initially, but if you bring the purge to a simmer, these proteins seize up and can be separated from the semi-clear liquids. Use a fine mesh strainer and press the trapped liquids out and use the fluids for a sauce. These remaining coagulated proteins can be feed to your pets or your neighborhood fox.
I call it Blackfoot.
To make the sauce, I take the strained purge, season it with salt, pepper, garlic powder, onion powder, mushroom powder, and about an ounce and a half of brandy. I also add a tiny bit of roux to thicken, then finish with a pat of butter.
The astute observer might note there is only one bone in this chop. Well, that is because I split it to share with my most glorious spousal unit. Either one of us could eat the whole two-bone thing, but we like leaving some room for the roasted taters.
Time for another Damiana Margarita methinks.