Pork Belly
In a large pot or bowl, combine all brine ingredients. Place pork belly in brine and marinate in refrigerator for at least 6 hours, or overnight. Vacuum-seal pork belly and brining liquid on medium. Cook sous-vide at 82.2°C (180°F) for 12 hours. Chill pork belly in refrigerator and trim any visible fat. Slice pork belly and sear in a pan with butter before serving.
Rutabaga & Pear Mostarda
In a medium pot, heat water and sugar together to make a simple syrup. Remove from heat and add dry mustard, turmeric, yellow and brown mustard seeds, horseradish and chilies. Stir in rutabaga. Vacuum-seal rutabaga and brine together, then cook sous-vide at 85°C (185°F) for 2 hours.
Drain and reserve rutabaga liquid. Reduce all but 1 cup (250 mL) in a deep skillet over high heat until it becomes a thick syrupy glaze.
Mix reserved rutabaga liquid with warm water, cinnamon, cloves, star anise and thyme. Vacuum-seal together with sliced pears, then cook sous-vide at 85°C (185°F) for 2 hours.
Potato Mille-Feuille
Preheat oven to 350°F. Line baking pan or terrine mold with parchment paper and brush with clarified butter.
Layer potato slices evenly at the bottom of the pan. Brush with clarified butter and season with salt and pepper. Layer with additional potato slices, clarified butter and salt and pepper until all slices are used up. The stack should be at least 2 inches high.
Bake for 1 hour. Remove from oven and press the mille-feuille down with a weight. Refrigerate overnight. Unmold the mille-feuille and slice into 1-inch pieces. Melt butter in a skillet and sear the slices of mille-feuille until crisp and browned.
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