Свиная корейка су-вид с обжаренным сливовым соусом терияки и молодой китайской капустой с имбирем

Servings: 8 порций
Prep Time: Время приготовления: 90 мин.

5 pounds pork loin
2 cloves garlic (peeled and crushed)
1 inch ginger (piece, grated on a microplane)
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 bunch scallions (sliced)
1 pinch salt
1 pinch white pepper
4 plums
1/4 cup Japanese soy sauce (shoyu)
1/2 cup pork stock
4 cups garlic (peeled and crushed)
1 inch ginger (piece, grated on a microplane)
3 tablespoons brown sugar
2 tablespoons mirin
1 pound baby bok choy
2 inches ginger (piece, cut into matchsticks)
2 cloves garlic (sliced)
1 tablespoon soy sauce

Инструкции по приготовлению:

1. For the pork: Evenly split the pork and the remaining ingredients into two sous-vide bags and vacuum seal.

2. Sous-vide the bags at 137ºF for an hour and 45 minutes. Remove from water, allow to cool and hold for service.

3. For the Roasted Plum Teriyaki Sauce: Roast plums in a 350ºF oven until blistered. Peel and pit roasted plums. Combine roasted plums and remaining ingredients in a pot and bring to a simmer; allow reducing, and thickening by approximately a third. Keep chunky or blend and pass through a sieve; reserve hot for service.

4. For the Sautéed Bok Choy: Blanch baby bok choy in salted water for one minute, shock in ice water and hold for service.

Courtesy of the National Pork Board, Des Moines, Iowa.