- 1 pork chop
- 1 tbs chillies
- 30 g lard
First marinade the meat with the salt, chillies and lard. Then put it in a vacuum bag at 100%. To finish, place the bag in the SmartVide and cook for 1 hour at 65ºC (149ºF).
Ingredients for the garnish
- 1 pineapple
- 2 tbs maple syrup
- 1 tbs curry
- 1 tbs grated ginger
Slice the pineapple into rings and put them in a vacuum bag with the syrup, curry and ginger. Cook for 1 h at 65ºC (149ºF) in the SmartVide.
To finish with the garnish, cut the potatoes into very fine slices and fry them to make crisps.
With this recipe, thanks to the vacuum technique, the meat is cooked in its own fat so it ends up much juicier. In case of the pineapple, however, all of its natural sugars are concentrated with the spices. When the meat is seared in the frying pan, you get a very attractive natural pineapple caramel.