Sous Vide Pork Neck Steak with Spring Linguine

Steps

• 1
  Cook the pasta in plenty of hot, salted water.
• 2
  Dip the peas and sugar snap peas in the pasta cooking water for 2 minutes using a sieve, then refresh them in ice water.
• 3
  For the sauce, sauté a few sliced spring onions in 10 dag butter, add a little stock, season with salt, pepper, herbs, and lemon juice.
• 4
  Add the peas to the sauce and toss with the pasta.
• 5
  Place the meat, still in its pouch, into warm water for 5 minutes, then remove from the pouch and pat the slices dry.
• 6
  In a hot pan with a little oil, sear both sides of the meat until golden brown, then add a knob of butter, a crushed garlic clove, possibly a sprig of thyme or rosemary, and baste with the fragrant butter.
• 7
  Serve with the pasta warmed in the sauce, grated hard cheese, and pea shoots.
• 8
  This can also be prepared with other types of meat or even fish, and any type of pasta can be used. Instead of lemon, you can flavor the sauce with a few drops of vinegar, and even grate a little zest from a thoroughly washed lemon.