This dish pairs the sweetness of roasted caramelized carrots and beets with a rich miso butter sauce
pork boneless pork chops
2 zucchini cut into slivers
2 small Japanese eggplants cut in half
1 cup rose wine
1 teaspoon soy sauce
2 T diced fennel
2 garlic cloves sliced
2 T miso (light)
1 T butter
4 dried shitake mushrooms --powdered
salt and pepper and cayenne pepper to taste
diced chives for garnish
For the sous vide pork
Season and vacuum pack each pork chop. Sous vide at 135F for 2 hours. Note: if straight from refrigerator you may need 3 hours... see above photo showing less cooked section. We find 135F to give a nice flavor. Temperature ranges for other recipes are from 132F-140F, with most recipes calling for 140F. Depending on the type of pork (amount of fat with meat) we find different temperatures are needed.
After cooking remove the pork, reserve any cooking liquid to be used with the sauce. Pack one side of each pork with the powdered shitake mushrooms. Sear shitake mushroom side down in some fat till nicely browned. Set aside on a paper towel.
For the Vegetables
Sauté the eggplant till nearly cooked, then add the zucchini and garlic slices and continue till all vegetables are cook to desired taste.
Add 1 diced garlic and the diced fennel to a sauce pot with 1 tsp oil. Sweat the garlic and fennel then add 1 cup of rose wine and simmer. Add any liquid from the sous vide pork and 1 tsp of soy sauce... let all simmer for 10 minutes, partly covered. Add the miso sauce on low heat and whisk till smooth. Pass the sauce through a course sieve and return to the sauce pot. Turn off the heat and swirl in the butter.
Set the sous vide pork on the plate, add the vegetables and spoon the sauce around. Garnish with chives
Wine: A rose from Provence such as Mas de la Dame