Recipe for the perfect Brasov sous vide pork medallions
Cafe57 Restaurant‘s chef Péter Áldási recommends this meal to those of our readers who love the traditional Brasov dish but would also do anything for pork medallions. The vegetable bedding with the meat takes the chef, as well as the consumer of the food, to a whole new level.
Ingredients for sous vide pork medallions:
| Pork medallions | 0.18 kg/portion |
| Potatoes | 4-5 pcs/portion |
| Garlic | 0.5 pcs/portion |
| Coloured cocktail tomatoes | 3 pcs/portion |
Fillet the pork first, then put it into a 6% salt solution for 8-10 hours. Then soak it in cold water for an hour. When the hour is up, dry it. Wrap it in foil and vacuum the air out. For an hour, put it into a 59.5-Celsius-degree sous vide pool. After an hour, put it into ice water for another hour.
Before serving, warm them back up, take them out of their vacuum packaging, dry and roast them.
Ingredients for Brasov:
| Bacon |
| Red onions |
| Pepper |
| Tomatoes |
| Garlic |
| Parsley |
| Salt |
| Pepper |
Chop the smoked bacon into tiny cubes. Brown them, then filter their fat. Brown finely sliced onions in their fat.
Add some finely chopped garlic to the onions, then some tv peppers that are sliced up into half circles. Brown them a little, but then add some broth to liquefy. Season with salt and pepper. When the liquid starts to evaporate, add the peeled, pitted and chopped up tomatoes and the potatoes which were fried in plenty of oil. Boil them all together.
Before serving, roast three pieces of coloured cocktail tomatoes and half a piece of garlic, then add it.
Source: Café57