Coffee Cured Iberico Pork Cutlet, Hazelnut Roasted Fine Beans | Recipe by sousvidetools.com | sousvi

Ingredients

• 100mls dark coffee
• 100mls water
• 20g salt
• 2 tbsp maple syrup
• ¼ tsp of Chinese five spices
• 1 tsp chopped thyme leaves
• 40 g dark soft brown sugar
• 1 tbsp treacle
• 1 clove of garlic sliced
• 1 bay leaf
• 60g of roasted hazelnuts
• 4 x 300g Iberico pork cutlets French trimmed
• 50 g ground roasted coffee beans
• 1 tbsp of whole grain mustard
• 200g of blanched extra fine beans
• 100g butter
• 50mls of olive oil
• 50mls roasted hazelnut oil
• 20mls of apple cider vinegar
• Salt