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 bag and just once the batter 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 on to a greased sheet pan about 1 1/2 ounces each. Bake in the oven for 10–15 minutes at 375 degrees. When they have reached a nice golden brown let rest at room temperature. Set aside.
3. For the cherries, in a pan sauté the cherries in butter and fresh thyme, and deglaze with whiskey. Reserve hot for plating.
4. For the pork belly, remove the pork belly from the sous vide bag pat dry the pork belly season with salt and pepper. Place the pork belly in the pan and roast in the oven at 400 degrees for 25 minutes. Remove from oven and cover with foil let rest for 10 minutes.
5. For the vegetables, Sauté in large pan until hot 5–8 minutes. Reserve hot.
6. For the plate, place 3–4 ounces of the vegetables in the middle of the plate, top with the sliced pork belly 4–6 ounces, serve with the drop biscuits and house recipe hot honey, and whiskey cherry compote.