Roasted Sous Vide Pork Belly with Roasted Root Vegetables

Directions Print

1. For the vegetables, thaw overnight in the cooler. Remove as much moisture as possible.
2. For the drop biscuits, follow the instructions on the biscuit mix bag and once the batter just comes together, set aside; make sure not to overwork the dough. When the dough has had a chance to rest, spoon the dough (which should be a little wet) onto a sheet pan, about 1½ ounces each. Bake at 375°F for 10 to 15 minutes. When they have reached a nice golden brown, let rest at room temperature.
3. For the whiskey cherry compote, in a sauté pan, sauté the cherries in butter and fresh thyme; deglaze with whiskey. Reduce heat to medium-low and reduce until slightly thickened. Reserve hot for plating.
4. For the pork belly, remove the pork belly from the sous vide bag; pat dry and season with salt and pepper. Slice pork belly into 2 to 3-ounce portions; brush with hot honey. Sear 2 pieces of pork belly in a large sauté pan 1 to 2 minutes on 1 side, turn and transfer to a 400°F oven; roast for 18 minutes. Remove from oven and cover with foil; let rest for 10 minutes.
5. For the vegetables, sauté them in a large sauté pan until hot, about 5 to 8 minutes. Reserve hot.
6. To plate, place 3 to 4 ounces of the vegetables in the middle of the plate, top with the sliced pork belly (4 to 6 ounces) and garnish with thyme; serve with the drop biscuits, hot honey, and whiskey cherry compote.