The Everything Guide to Cooking Sous Vide (23 page)

Curried Pork Tenderloin with Mint Yogurt Sauce

Herb and Garlic Pork Tenderloin with Rose Sauce and Gnocchi

This recipe is a restaurant-quality dish and one that you will be sure to remember. The medallions of pork tenderloin go very well with the gnocchi and rose sauce.

Ingredients

Serves 4

2 tablespoons dried oregano

1 teaspoon garlic powder

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teaspoon sea salt

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teaspoon freshly ground black pepper

2 pork tenderloins (approximately 2 pounds each)

4 cups marinara sauce

1 cup heavy cream

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cup grated Parmesan cheese

2 pounds gnocchi

1. Make the rub by mixing together the oregano, garlic powder, salt, and pepper in a small bowl. Rub the spice blend all over both tenderloins.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 140°F.
   
3. Place the pork tenderloins in separate food-safe bags and vacuum seal the bags.
   
4. Place the pork in the water bath and cook sous vide for 3 hours.
   
5. Heat the marinara sauce in a large saucepan over medium heat. Let the sauce simmer for 10 minutes. Whisk in the cream and Parmesan cheese. Reduce heat to low.
   
6. Cook the gnocchi according to the directions on the package. Drain. Pour
   ³
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   of the sauce over the gnocchi and toss until evenly coated.
   
7. Remove the pork tenderloins from the bag, pat dry with a paper towel, and sear them for about 45–60 seconds per side. Slice them into
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   " medallions.
   
8. To serve, spoon some of the gnocchi on each plate. Place some pork medallions on the gnocchi and pour some of the remaining sauce on the pork.
   

Pork Carnitas with Pico de Gallo

Carnitas are essentially the Mexican take on pulled pork. The sous vide water bath is an ideal way to cook the pork roast so that the meat is both packed with flavor and easy to shred.

Ingredients

Serves 4–6

1 boneless pork butt or shoulder roast (about 4–5 pounds)

1 tablespoon vegetable oil

1 tablespoon dried oregano

1
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teaspoons ground cumin

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teaspoon ground cinnamon

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teaspoon cayenne pepper

1
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teaspoons sea salt

1 medium white onion, diced

2 navel oranges, peeled and cut into small pieces

3 medium tomatoes, diced

1 medium sweet onion, finely diced

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cup minced fresh cilantro

2 medium limes, juiced

12 (8") soft flour tortillas

2 medium ripe avocados, peeled, pitted, and sliced

1 cup grated Oaxaca or Monterey jack cheese

Pico de Gallo?

This is essentially a fresh salsa that is excellent when used as a topping for tacos, fajitas, and more. It is also great scooped up with tortilla chips.

1. Cut the pork roast into 1" cubes.
   
2. Make the marinade by mixing together the oil, oregano, cumin, cinnamon, cayenne pepper, salt, white onion, and orange in a large bowl. Toss the cubed pork in the marinade until the pieces are evenly coated.
   
3. Fill the water bath with water. Set your sous vide machine temperature to 176°F.
   
4. Place the pork in a food-safe bag and vacuum seal the bag. Make sure the cubes are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
5. Place the pork in the water bath and cook sous vide for 12–18 hours.
   
6. Remove the pork from the bags and drain. Once cool enough to handle, use a fork to shred the meat.
   
7. Make the pico de gallo by mixing together the diced tomatoes, sweet onion, cilantro, and lime juice.
   
8. Preheat the oven to broil. Spread out the shredded meat on a baking sheet and cook in the oven until starting to crisp, about 5–8 minutes.
   
9. Assemble the carnitas by placing some meat on each tortilla. Top with pico de gallo, avocado, and grated cheese.
   

Barbecue Pulled Pork

Tender, juicy, and full of flavor, this pulled pork recipe is great on a bun with lots of barbecue sauce and topped with coleslaw.

Ingredients

Serves 4–6

1 boneless pork butt or shoulder roast (about 4–5 pounds)

1 tablespoon vegetable oil

1 packed tablespoon light brown sugar

1 tablespoon paprika

1
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⁄
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teaspoons sea salt

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

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teaspoon dried oregano

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teaspoon cayenne pepper

2 cups barbecue sauce

Use in Many Other Recipes

Pulled pork is so delicious that one bite will get you thinking about the many things that this pork can be used for. Top a pizza or nachos with some of the pulled pork, or use it in shepherd’s pie, wraps, and more!

1. Cut the pork roast into 1" cubes.
   
2. Make the barbecue rub by mixing together the oil, brown sugar, paprika, salt, cumin, black pepper, oregano, and cayenne pepper in a large bowl. Toss the cubed pork in the rub until evenly coated.
   
3. Fill the water bath with water. Set your sous vide machine temperature to 176°F.
   
4. Place the pork in a food-safe bag and vacuum seal the bag. Make sure the cubes are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
5. Place the pork in the water bath and cook sous vide for 12–18 hours.
   
6. Remove the pork from the bag and drain. Once cool enough to handle, use a fork to shred the meat. Pour in the barbecue sauce and mix until the meat is evenly coated in sauce.
   
7. Serve the pulled pork on fresh kaiser rolls with coleslaw.
   

Barbecue Pulled Pork

Pulled Pork Shepherd’s Pie

For anyone who thought that shepherd’s pie is boring, they never tried this recipe! The pulled pork gives this comfort food an upgrade and has an awesome barbecue flavor.

Ingredients

Serves 4–6

5–6 cups
Barbecue Pulled Pork
(see recipe in this chapter)

1 cup frozen peas

1 cup frozen corn

3–4 cups sous vide
Mashed Potatoes
(see recipe in Chapter 13)

1
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cups grated Cheddar cheese

1. Preheat the oven to 350°F.
   
2. Spread pulled pork on the bottom of a 13" × 9" baking dish.
   
3. Sprinkle frozen peas and corn on top of the pork.
   
4. Spread the mashed potatoes on top of the frozen veggies.
   
5. Top with the grated cheese.
   
6. Bake in the oven for 45–60 minutes. The cheese should be starting to brown and some barbecue sauce should be bubbling up the sides.
   

Pulled Pork Shepherd's Pie

Asian Pork Lettuce Wraps

These pork lettuce wraps are a healthy treat.

Ingredients

Serves 4–6

1 boneless pork butt or shoulder roast (about 3–4 pounds)

1 tablespoon vegetable oil

5 tablespoons soy sauce, divided

2 tablespoons fresh grated ginger

3 garlic cloves, minced

3 tablespoons packed brown sugar

3 tablespoons rice vinegar

1
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tablespoons sesame oil

1
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tablespoons sriracha sauce

3 tablespoons sugar

3 cups cooked rice (long grain, jasmine, or other)

1 head Boston lettuce

4 green onions, sliced

1. Cut the pork roast into 1" cubes.
   
2. Make the marinade by mixing together the vegetable oil, 2 tablespoons soy sauce, grated ginger, minced garlic, and brown sugar in a large bowl. Toss the cubed pork in the marinade until the pieces are evenly coated.
   
3. Fill the water bath with water. Set your sous vide machine temperature to 170°F.
   
4. Place the pork in a food-safe bag and vacuum seal the bag. Make sure the cubes are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
5. Place the pork in the water bath and cook sous vide for 12–18 hours.
   
6. Make the sauce by whisking together the remaining soy sauce, rice vinegar, sesame oil, sriracha sauce, and sugar, until the sugar is dissolved.
   
7. Remove the pork from the bags and drain. Once cool enough to handle, use a fork to shred the meat.
   
8. Assemble the lettuce wraps by placing some rice on a Boston lettuce leaf. Add some pork and top with some sliced green onions. Drizzle some of the sauce on top of the meat and rice.
   

Chapter 11

Seafood