Cook time: 2 hours and 35 minutes
- 2lb Pork shoulder sliced about 1.5 inch thick.
- 2 cups shelled Fava beans
- 1 bunch Asparagus
- 1/2 stick of Butter, melted
- 6 TBSP Butter
- 2 TBSP Grapeseed Oil
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
4 pcs Garlic confit
- Salt and pepper to taste
- Set up Nomiku water bath and set to 85°C (185°F). Bag the asparagus so that it’s not overlapping and add 1 tablespoons of butter, this may require up to 4 quart bags, divide butter and asparagus evenly as needed.
- Bag the fava beans in 2 tablespoons of butter. Sous vide the vegetables at 85°C (185°F) for 35 min, once cooked, place in a ice water bath to stop cooking. Reserve for later.
- Lower the Nomiku temperature to 62.5°C (144°F) and add some ice or cold water to speed up cooling if desired.
- Season the pork pieces with salt, pepper, and thyme. Add to zip bag, remove air, then sous vide for 2 hours. Save the jus and fat from the bag for finishing sauce.
- Sear pork shoulder in a hot cast iron pan with garlic confit. Remove pork shoulder and use the jus to deglaze the pan. Reserve hot jus for service.
- Retherm the vegetables in the 62.5°C (144°F) bath prior to serving. Cut the seared pork into uneven rustic sections for presentation, season with some salt and pepper on the cutting board and transfer to warm plates. Place fava beans and asparagus across the plate and on top of the pork. Spoon some jus onto the pork pieces and serve hot.