Iberico pork ( pata negra ), pepper mosaic, polenta and corn

I got this lovely pork fillet today and it’s just great, the flavour is so deep and full, like a different animal even. The first time cooking i seared the meat and cooked it through the oven but i felt that the pork didn’t needed the tension with all the heat. The second time i seared it and cooked it sous vide with a juicy success. I serve the pork with polenta, corn, bell peppers and capers.