I am trying to recreate a pork loin that I braise with a tomatillo salsa. I cook it normally in a dutch oven and add potatoes that were steamed until almost tender for the last 20 minutes.
I am going to do the whole thing sous vide at 142 degrees for around 3 hours and am wondering if I need to add the potatoes toward the end already par-cooked or if I can put them in at the beginning raw.
Most stuff I've read online for potatoes is an hour at 185. I have a feeling at 3 hours at 142 they could be mush sitting in the salsa, but I'm not sure.
EDIT: I should add the potatoes are yukon gold and cut into quarters.
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