Свиная корейка су-вид с обжаренным сливовым соусом терияки и молодой китайской капустой с имбирем
Servings: 8 порций
Prep Time: Время приготовления: 90 мин.
Ingredients
Ингредиенты:
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.