#MARINATED SOUS VIDE PORK CHOPS FULL#

Cooked for a full sixteen hours and then seared over a ripping-hot cast-iron. Improvised a tad with the marinade subbed out sambal for an equal amount of sriracha and a mix of half tamari and half fish sauce instead of soy. Reheat with sous vide machine at 100° until warmed through, about 1 hour, before searing. Keep sealed in bag and chill, or freeze up to 1 month. Step 6ĭo Ahead: Pork can be cooked in water bath 4 days ahead. The honey will help the meat brown quickly. Add oil and cook pork belly on all sides until browned and crisp (it happens fast, so don’t walk away), 1–2 minutes total. (You can also save the liquid left in bag and use it as a dipping sauce or for making stir-fry.) Heat a large cast-iron skillet over medium-high until very hot. Remove pork belly from bag and pat dry with paper towels. Remove bag from water bath and let pork belly rest in bag 15 minutes (this lets the pork absorb some of the juices). Cook pork belly, maintaining water bath at 165°, at least 8 hours and up to 16 (letting it cook overnight is ideal, but you can start it in the morning for dinner later). If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating. Using a small clip, secure top edge of resealable bag to rim of pot, positioning it opposite the machine’s water outlet as the water circulates, it will help keep the bag submerged. To ensure proper cooking, contents of the bag need to be completely submerged in water. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. Vacuum seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. Serves 4.Photo by Alex Lau, Food Styling by Anna Billingskog Step 3 Serve immediately, with the salsa alongside. Transfer the chops to individual plates and sprinkle lightly with sea salt. Add the chops and sear, turning once, until charred and golden, about 2 minutes per side. Preheat a stovetop grill pan over high heat until hot. Pat the chops dry and let rest for 10 minutes. When the pork chops are ready, remove the bags from the water bath and transfer the chops to a plate. Cover and refrigerate until ready to serve. Season to taste with kosher salt and pepper. In a bowl, stir together the jalapeño, onion, garlic, cilantro, parsley, vinegar, agave nectar and olive oil. Cook for at least 1 hour and up to 4 hours. When the water reaches the desired temperature, lower the bags into the water bath and clip the top of each bag to the side of the water basin. Divide the chops and onion evenly among 2 vacuum bags, arranging the chops in a single layer, and vacuum seal closed. Season the pork chops generously on both sides with kosher salt and pepper, then sprinkle both sides evenly with the cumin. Preheat the water to 140☏ (60☌) for medium-rare, 150☏ (66☌) for medium, or 160☏ (71☌) for well done. Prepare an immersion circulator for use according to the manufacturer’s instructions.

Marinated sous vide pork chops