Pork Fillet With Port Sauce Sous Vide Set BONI Q to 63℃ for 1hr. Season the pork fillet well with salt and pepper. Sear both sides of the surfaces of pork with the oiled skillet with high heat. Put the cooled-down pork fillet in a freezer bag and vacuum seal it. When BONIQ Sous Vide Cooker reaches the target temperature, submerge the freezer bag into the hot water and start sous vide cooking. Put port wine into a small pan then boil down to 1/3 of it. Add fond de veau and boil down more to the state it is flavory and tasty. Fix the taste with sugar, salt and pepper then mix them with butter.
If needed, add corn/dogtooth starch with water to fix the thickness. When the timer beeps, remove the pork fillet from freezer bag and cut to slices and dish them up. Pour heated port wine sauce. For the finish, splash the salt (rock salt, if possible) and milled pepper for flesh flavor.