SOUS VIDE

For the Pork Belly

Peel and roughly chop ginger, cloves of garlic, and green onions and place into a bowl.

Add soy sauce, mirin, fish sauce, and plain white sugar then whisky thoroughly together.

Roll the pork belly up like carpet followed by tying down with butcher twine.

Tie every half inch along the pork belly with a surgeons knot, or whatever knot seems fit.

Place the pork belly into a sealed bag with the marinade giving the meat a few turns to fully coat it in the marinade.

Carefully vacuum seal the bag (be sure to seal it enough for juices to not be sucked into your vacuum.).

Roll around a few times to coat the meat.

Place the meat into the sous vide with a temperature of 170°F for 6-8 hours.

For the Edible Cookie Dough with Pasteurized Eggs

Place the eggs into the sous vide with a temperature of 135 degrees fahrenheit for 2 hours.

After 2 hours, take the eggs out and place into ice cold water

Use eggs in whatever cookie dough recipe you may have.

For the Porterhouse Steak

Vacuum seal a 2-inch porterhouse steak with thyme and rosemary, and garlic at 125°F for 2 hours.

After 2 hours, remove the steak from the bag and set the garlic and herbs to the side.

Preheat your cast iron skillet with some oil. You want the cast iron to be as hot as possible.

Salt and pepper the steak thoroughly before placing into the skillet.

Blast the steak with as much heat as possible for 90 seconds on each side, or until a beautiful brown crust forms.

After a brown crust has formed, add the herbs and garlic from the vacuum bag along with a generous amount of butter and bacon fat to the pan.

Baste the bubbling hot fat on top of the steak until nice and brown.

Once the steak has cooked, take it off the heat and carve it up.

Cut the tenderloin off one side, and the NY Strip off the other end.

Fan them out along the bone and enjoy!