Sous Vide Sweet and Sour Pork Belly with Rutabaga Purée and Fried Onions | RICARDO

Ingredients

• 1 ¾ lb (800 g) fresh pork belly, cut into 4 pieces (see note)
• 3 tbsp (45 ml) ponzu sauce (see note)
• 3 tbsp (45 ml) maple syrup
• 1 piece fresh ginger, about 2 inches (5 cm) long, peeled and sliced
• ½ tsp garam masala
• ¼ tsp turmeric
• 1 tbsp (15 ml) olive oil
• 3 tbsp unbleached all-purpose flour
• 1 red onion, cut into thin rounds
• ⅓ cup (75 ml) vegetable oil
• 3 cups (450 g) rutabaga, peeled and cubed
• 2 potatoes, peeled and cubed
• ¼ cup (55 g) butter, cubed