Tiger Cry Pork (Sous Vide)
November 30th, 2021
This Recipe creates 4 servings
Prep Time: 15 minutes
Cook Time: 03 hours
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Ingredients:
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2 Pounds Pork Loin Roast or 4 Pork Loin Steaks
1 Tablespoon Soy Sauce
1 Tablespoon Tamarind Paste
1 Tablespoon Oyster Sauce
1 Teaspoon Fish Sauce
1 Teaspoon Shallot, thinly sliced
2 Garlic Cloves, minced
1 Teaspoon Srirachi
Dipping Sauce
1/4 Cup Orange Juice
1/4 Cup Pineapple Juice
4 Pineapple Slices
1 Lime, juiced
1 Teaspoon Srirachi Sauce (more or less to taste)
Directions:
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Place the Pork into a Sous Vide bag, in a single layer.
In a small bowl, mix all the other ingredients.
Add the mixture to the bag.
Vacuum out all the air and seal the bag.
Refrigerate up to 1 week.
Freeze up to 6 months.
Sous Vide at 143° F for 3 hours (3.5 hours if frozen).
Remove the bag from the Sous Vide.
Open the bag and reserve the Au Jus liquid.
Heat a frying pan over medium-high heat.
Sear one side of the Pork for 90 seconds.
Turn over the Pork and sear for 60 seconds.
In a blender, add the Dipping Sauce ingredients and the Au Jus.
Run on high until fully blended.
Rest the pork for 10 minutes.
Slice into thin slices, on the bias.
Serve over a bed of Jasmine Rice with a side of Oriental vegetables and the Dipping Sauce on the side.
