Prepping time: 2 hours, 30 minutes
Cooking time: 20 minutes
(excludes sous vide cooking time)
Cryo-Concentrated Beet Juice
6 large (1.5 lbs) beets, peeled and quartered
1 small beet, sliced thinly
2 tsp olive oil
¼ tsp salt
¼ tsp pepper
Pork Belly Bacon
½ lb pork belly, raw
½ tsp kosher salt
pinch of pepper
¼ C mayonnaise
½ Tbsp white wine vinegar
1 tsp Dijon mustard
⅛ tsp cayenne pepper
Chives, to garnish (optional)
Paprika, to garnish (optional)
For the Cryo-Concentrated Beet Juice:
After peeling the beets, cut into smaller pieces and place in a juicer.
Transfer the juice into a sous vide pouch.
Lay the bag in the freezer, as flat as possible, for at least three hours.
Once frozen, remove the pouch and lightly smash the pouch to break up the frozen beet juice until you achieve a “slush” consistency.
Place the pouch’s frozen contents into a strainer for a couple of hours at room temperature. The majority of the beet juice concentration will drip out, leaving behind the frozen ice. The ice should be stained pink and purple when finished.
For the Beet Chips:
Preheat oven to 225°/107°C. Thinly slice beets and place on a baking sheet. Sprinkle with olive oil, salt, and pepper and place in oven for 15-20 minutes. Once baked, allow to cool and reserve.
For the Pork Belly Bacon:
Salt and pepper the pork belly evenly and seal in a sous vide pouch.
Place the pork in a water bath and cook for 12 hours at 170°F/77°C.
After cooking, remove from pouch and drain any excess liquid. Cook in sauté pan over medium-high heat until pork belly is brown and crispy.
Remove from the pan and rough chop or dice. Reserve.
For the Deviled Eggs:
Place eggs in a large pot and add cold water until eggs are completely submerged.
Cook over medium-high heat for 15 minutes.
Drain eggs and chill in ice cold water, then peel and pat dry.
Place the eggs and the cryo-concentrated beet juice in a sous vide pouch and seal. Marinate in refrigerator at least 3 hours or up to 24 hours. (The longer the marinating time, the more beet juice will penetrate the egg. It will eventually color the yolk with enough time.)
Open the pouch and cut each sous vide egg in half lengthwise. Remove the yolks and mash with Dijon mustard, vinegar, mayonnaise, and cayenne pepper until smooth. Salt and pepper to taste, then place the yolk mixture in a resealable or piping bag and cut a corner of the bag.
Arrange egg white halves with the purple cut-side facing upwards and fill each with yolk mixture. Garnish with pork belly, beet chips, chives, and paprika as desired.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.