- Attach the sous vide precision cooker to the side of a cooking container. Add enough water to come to the mid point between the minimum and maximum required. Set the temperature to 176°F (80°C). Set the cooking time to 7 hours. Preheat the water while you prepare the meat.
- Place the pieces of pork side-by-side in a sous vide bag or a freezer bag with a slider closing. Add the remaining ingredients except for the oil. Remove all the air from the bag (see note). Submerge the bag in the preheated water. Begin cooking (7 hours). Add water, as needed, to ensure the meat is always submerged (see notes).
- Carefully remove the bag from the water using tongs or oven mitts. Remove the pork from the bag and set aside on a plate. Reseal the bag and plunge into a bowl of ice water to congeal the fat.
- In a pot of salted boiling water, cook the rutabaga for 10 minutes. Add the potatoes and cook for another 20 minutes or until the vegetables are tender. Drain.
- In a food processor, purée the vegetables with the butter until smooth. Season with salt and pepper. Keep warm (see note).
- Meanwhile, place the flour in a bowl.
- Separate the onions into rings and toss in the flour, shaking off any excess.
- In a large skillet over medium-high, heat the oil. Fry half of the onions at a time until golden and crispy. Drain on a plate lined with paper towel. Season with salt.
- In a skillet over medium-high heat, brown the pork, fat-side down, in the oil for 2 minutes. Set aside on a plate.
- Strain the cooking juices, without the fat, into the skillet. Bring to a boil. Remove from the heat. Remove the slices of ginger from the skillet.
- Serve the pork belly and sauce over the rutabaga purée. Garnish with the fried onions. Serve with green beans and lightly sautéed radish wedges, if desired.
The pork belly can be replaced with a piece of pork shoulder cut in half horizontally.
Ponzu is a citrus-based, slightly acidic soy sauce. It can be found in the Asian products section of your grocery store.
To remove the air from a freezer bag with a slider closing or a silicone bag, hold the bag open at the top while slowly lowering it into the water. The pressure of the water will squeeze the air out of the bag. Just before the top of the bag reaches the water, zip it closed.
If using a freezer bag with a slider closing or one made of silicone, do not submerge the seal of the bag. Clip the top of the bag to the side of the cooking container ensuring the seal will not go underwater to prevent liquid from leaking into the bag.
It is important to ensure the food is fully submerged under water throughout cooking. If the food bag floats, use a heavy, heat-resistant utensil, a plate or RICARDO magnetic weights to hold the bag down and keep the food submerged.
To regulate the temperature and make sure the water level doesn’t trop too much, cover the pot with plastic wrap or use a RICARDO silicon lid, designed for this use.
The rutabaga purée can be prepared while the pork is cooking sous vide and then refrigerated. Simply reheat the purée while you are browning up the pork.