Sous Vide Pork Loin Cold Cuts Epicurious Recipes

YOU'RE THE BEST COLD CUT AROUND

You're the Best Cold Cut Around image

You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed environment. The end result is pork that's juicy and tender that you can use as cold cuts for sandwiches all week long.

Provided by Tyler Kord

Categories Pork Oregano Fennel Paprika Coriander Cardamom Dairy Free Peanut Free Sandwich Lunch

Yield Makes about 2 lb. cold cuts

Number Of Ingredients 11

Ingredients

1 Tbsp. light brown sugar
1 Tbsp. kosher salt
1 Tbsp. onion powder
2 tsp. dried oregano
2 tsp. fennel seeds
1 tsp. smoked paprika
1 tsp. ground coriander
1/4 tsp. ground cardamom
2 lb. boneless pork loin
Special Equipment
A sous vide machine; a 1-gallon vacuum-sealable or resealable plastic bag

Steps:

Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer's instructions (keep in mind that water will rise when pork is added).
Mix brown sugar, salt, onion powder, oregano, fennel, paprika, coriander, and cardamom in a small bowl to combine. Rub all over pork. Place pork in bag, along with any stray spices from bowl.
Vacuum-seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water until only the open edge of bag is exposed (this will push more air out of the bag), then seal.
Turn on machine and heat water to 140°F. Cook pork 8 hours, giving you just enough time to watch two episodes of This Is Us, read a couple chapters of your book, floss, brush, sleep, get up, get dressed, brush your teeth, and eat a bowl of cereal.
Pull out bag of pork, chill it in an ice bath or refrigerator, thinly slice it, and make yourself one of the greatest sandwiches you've ever eaten while sitting at your desk at work. (Quit your job and follow your dream of opening a sandwich shop!)

CHAR SIU PORK (SOUS VIDE VERSION)

Char Siu Pork (Sous Vide Version) image

Found hanging in the windows of Chinese restaurants around the world, Char Siu 叉燒 or Chinese BBQ Pork is probably one of the most popular Chinese dishes in the world and holds a symbolic status to Chinese cuisine. Originated from the Canton region of China, Char Siu is also known as Char Siew, Cha Siu, Cha Shao, or 叉燒 and so on. This honey glazed Chinese barbecued pork has that slightly charred and signature mahogany color finish with an addicting sweet but savory flavor. Char Siu is best when you use pork shoulder or country-ribs (which are actually pork shoulder that's been cut by butchers into manageable, but thick slabs of pork, resembling a rib (I guess). The point here is, Char Siu needs to have a little fat in it and pork shoulder offers a great lean-to-fat ratio. Pork loin will have a tendency to be dry and not as tender, but in a pinch, will also work. Other cuts that work good are; pork belly, pork cheek, pork neck, pork tenderloin, pork ribs, duck and even chicken thighs, and legs.

Provided by Kobe Roux

Categories Pork

Time 1h15m

Yield 16 ounces, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon brown sugar
2 garlic cloves, peeled and minced
1/2 teaspoon finely grated fresh ginger
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1/2 teaspoon Chinese five spice powder
1 tablespoon fermented red bean curd
2 tablespoons shaoxing wine or 2 tablespoons dry sherry

Steps:

Mix all Char Siu Sauce ingredients in a nonreactive bowl and set aside.
Place the pork chunks in a food-grade vacuum sealing bag and pour the ingredients of the Char Siu sauce in bag, surrounding the tenderloin.
Vacuum seal the bag and store in the refrigerator for at least 4 hours and up to 12-hrs. The longer the better (up to 12-hrs).
Using a Sous Vide, cook the tenderloin (in the vacuum bag with the marinade) at 139 F or 59.4 C for 2.5 - 3 hours.
Once the pork is done cooking, remove it and set the remaining sauce aside in a small saucepan.
Add 4 tablespoons of honey to the char siu sauce.
Place sauce over medium heat and reduce to about half the volume.
Using a basting brush, baste the tenderloin with the reduced Char Siu sauce.
Baste the remaining sauce over the tenderloin and use a Searzall® culinary torch to achieve great char-color or grill for 10-mins @ 500F, basting every 5 minutes Remove when color meets your approval. (Remember, it's already cooked -- so don't overdo it).
Let rest for 10 min then cut into bite-sized pieces to use in your dishes, such as fried rice or lo mein.

Nutrition Facts : Calories 24.6, Fat 0.3, Cholesterol 0.2, Sodium 169.1, Carbohydrate 5.3, Fiber 0.2, Sugar 3.7, Protein 0.4

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