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SV: Pork Belly on Arugala Salad w/ Field Mustard Vinaigrette
Nb persons: 8
Yield:
Preparation time: 20 min
Total time: 16 hours
Source: Ben Stenn
3 lb | pork belly, cooked sous vide for 12 hours at 82.2ยบ C then chilled 3-4 hours |
arugala, fresh, mild, first picking | |
radish | |
2 tbsp | canola oil, aka field mustard oil |
1 tbsp | evoo |
1 tbsp | balsamic vinegar |
salt | |
pepper to taste |
Slice radish into thin rounds & toss with fresh arugala.
In a small jar, add canola oil, evoo, balsamic, salt & pepper. Shake to combine oils & vinegar.
To assemble, slice belly & sear in a hot pan. Toss arugala with vinaigrette & plate a small serving. Lay one piece of belly over each salad.
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