Sous Vide Trio: Pork Jowl, Chicken Thigh, and Salmon Marinated in the Same Sauce, Each Finished Differently

Steps

1. 1

   Trim and prepare the pork jowl, chicken thigh, and salmon.

2. 2

   Mix miso, mirin, sugar, and seasoned salt together to make the miso sauce.

3. 3

   Coat the meat and salmon in the miso sauce and sous vide at 56°C for 1 hour.

4. 4

   Torch the salmon and pork jowl until golden brown.

5. 5

   Cook the chicken thigh in an air fryer at 180°C for 5 minutes.

6. 6

   Remove the avocado skin and mash the flesh.

7. 7

   Finely mince the peeled garlic, onion, cilantro, Cheongyang chili pepper, red chili pepper, and sun-dried tomato.

8. 8

   Separate the lime juice and zest.

9. 9

   Mix all the guacamole ingredients together to complete.

10. 10

    Spread the guacamole on a plate and arrange the pork jowl, chicken thigh, and salmon with volume.

11. 11

    Top with cilantro to finish.