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Recipe for the perfect Brasov sous vide pork medallions
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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.
