Name: Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette
Yield: Makes 4 servings
Cuisine: American
Ingredients: 1 large white rainbow chard stem (or several smaller stems); 1 large red rainbow chard stem (or several smaller stems); 1 to 2 large Granny Smith apples; 10 grams honey; Freshly ground black pepper; 25 grams granulated sugar; 3 thyme sprigs; kosher salt and freshly ground white pepper; 15 grams olive oil, plus more for finishing; 25 grams water; 50 grams green apple mustard (Sources); 1 thyme sprig; 1 bay leaf; 265 grams Chicken Stock, plus more if needed; 1 brined Pork Belly; 5 black peppercorns; 25 grams dry white wine, such as Sauvignon Blanc; 40 grams minced sweet onion; A 50-gram chunk of slab bacon; 60 grams extra virgin olive oil; 50 grams Quick Pork Sauce, warmed; 30 grams canola oil; 5 grams cider vinegar; 3 small garlic cloves, peeled; 5 grams unsalted butter; 8 grams minced garlic; Sel gris; 275 grams rainbow chard greens, cut into 2-inch squares; 30 grams unsalted butter; 10 grams Dijon mustard

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Pork

1 thyme sprig
1 bay leaf
5 black peppercorns
1

Method

Pork belly is one of the very best cuts to cook sous vide because you can cook it long enough at a low temperature that the fat, one of the great pleasures of this cut, remains intact but the belly becomes exquisitely tender. We take a brined pork belly, with its enhanced color and flavor, and cook it sous vide, then remove the skin, and cook the pork in pork sauce until the stock is reduced to