Rack of Pork Loin with Coffee and Peach Sauce

I adapted this recipe from the Fat Duck Cookbook. I attempted the pork loin with the rib bone attached, which was not described in the book. The meat was tender and the bone came out clean. But I wished it could be a lot juicier. I used the same SV parameters for pork belly, at 60 deg C for 36 hours. I should have done it for a maximum of 4 hours. Nonetheless, I did managed to get the skin crackling.

For the accompaniment, I have poached nectarines (peach wasn't available) in thick sauce made with peach and apple juice, black coffee, sherry vinegar, mirin and soy sauce. The bitterness of black coffee counters the sweetness of the juices and mirin.