Looking for ways to improve. Pork was a pork shoulder, sous vide for 24 hours at 62C. I think I need to raise the temp, because I would rather have more of a braised texture.
Sweet potatoes were glazed and pureed. Pureed were great. Glazed added nothing to the dish.
Shallots were nice.
Apples were sliced way too thin and turned to mush.
The sauce was reduced chicken stock, plus the juices that came off the pork. I also reduced some fresh apple juice, onions, sage, cider vinegar, and brown sugar. At the end of the day, the dish was too sweet with the apples.
Next go round I am thinking remove the glazed sweet potatoes, add roasted Brussels sprouts, and go with thin sliced but pickled apples for some much needed acidity.
2 Comments
Looking for ways to improve. Pork was a pork shoulder, sous vide for 24 hours at 62C. I think I need to raise the temp, because I would rather have more of a braised texture.
Sweet potatoes were glazed and pureed. Pureed were great. Glazed added nothing to the dish.
Shallots were nice.
Apples were sliced way too thin and turned to mush.
The sauce was reduced chicken stock, plus the juices that came off the pork. I also reduced some fresh apple juice, onions, sage, cider vinegar, and brown sugar. At the end of the day, the dish was too sweet with the apples.
Next go round I am thinking remove the glazed sweet potatoes, add roasted Brussels sprouts, and go with thin sliced but pickled apples for some much needed acidity.
Looking forward to the next version!