Pork cheeks cooked sous-vide in tamarind sauce

Ingredients for 3 servings:

• 6 pork cheeks
• ½ liter brine (2 g salt to 100 ml water)
• 60 g sour cream butter
• 6 cm ginger root, sliced
• 5 long pepper
• 2 garlic cloves
• 2 tsp, heaped tamarind paste
• 1 tsp fish sauce
• ½ tsp soy sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 hours; Total time approx. 11 hours 20 minutes

Preheat a water bath to 65 degrees Celsius. Place the pork cheeks and their brine in a sous-vide-safe bag and vacuum seal. Refrigerate the cheeks for 1 hour. Slice the ginger, flatten the pepper (with a rolling pin), and crush the garlic. Drain the brine. Add all ingredients, except the tamarind paste, fish sauce, and soy sauce, to the cheeks and vacuum seal again. Cook the cheeks in the water bath for 10 hours. Drain the cheeks and reserve the liquid. Bring the liquid to a boil, add the tamarind paste, and season with soy sauce and fish sauce. Serve the cheeks with the tamarind sauce.