Category: Pork
All types of pork cooked using sous vide.
Recipe: Sous Vide Char Siu
Char siu is a traditional chinese dish that excels in a sweet and savoury combination of spices. Interestingly, char siu may have originally been the name of the marinade not necessarily the dish itself. These days char siu is thought of as primarily a pork belly dish. However, the glaze is multi-faceted and could easily be applied to poultry or beef short ribs in a similar way.
By Jack Lawson
Recipe: Sous Vide Meatballs
Meatballs are a family favourite no matter the season. Sous vide makes it easy to do large batches for the week, or as a Friday-night celebratory treat. Beef and pork are fast friends in this regard. With that said, if you're missing ground pork then sausages with the lining removed can do. Just make sure to remember that their flavor will impact the dish based on how they were seasoned (e.g. honey garlic, mild Italian, etc).
By Jack Lawson
Recipe: Sous Vide Pork Belly Porchetta
Porchetta is a Sardinian-Italian tradition stretching back centuries. Sous vide porchetta takes this dish in a tender and savory direction. Although sometimes translated as roasted pork, porchetta is much more about fresh herbs and making the best out of fatty, belly cuts of pork. The results are mouth-melting pieces or pork backed up by an array of traditional flavours like fennel, garlic and rosemary.
By Jack Lawson
Recipe: Sous Vide Carnitas
There's something about citrus and meat that goes together. No more is this so in classic Mexican cooking - like with carnitas. A fan favorite at home and on the street, this is a fairly basic recipe to get you started. Some purists argue that carnitas aren't carnitas without the coco cola. Personally? We could never make that call.
By Jack Lawson
Recipe: Sous Vide Baby Back Ribs
Looking for a mouth watering recipe for Sous Vide Baby Back Ribs? Look no further. Check out our easy sous vide recipe here.
By Jack Lawson
Recipe: Sous Vide Barbeque Pork Ribs
Sous vide pork ribs are a melt in your mouth treat. The magic of sous vide, not to mention liquid smoke, makes this an all time favourite.
By Jack Lawson
Recipe: Sous Vide Bacon
It's hard to mess with perfection, but sous vide bacon straddles the line between crisp and melt-in-your-mouth ably. What's more, you can take advantage of sealing the bacon yourself by throwing in a few favourite herbs. After all, in the kitchen creativity is king.
By Jack Lawson
Recipe: Sous Vide Honey Garlic Pork Chops
Dry pork chops, barbecued or otherwise, are an unfortunate childhood memory for many of us. Using sous vide as a starting point lets you cook your chops perfectly before searing to lock in all that flavour.
By Jack Lawson
Sous Vide Eggs & Pork Belly Chashu (for Ramen)
Ramen is an obsession for many people. The slow simmered bone broths make all of your woes disappear with every single slurp. Ok, so I'm one of those people. But making ramen is a TON of work. I don't have the energy to make my own broth, but thanks to sous vide, making the pork belly and perfect ramen eggs is incredibly easy and predictable.
Sous Vide Boneless Pork Chop
Pork is the unsung hero in the sous vide world. When it comes to sous vide boneless pork chops, the thicker the better. I urge everyone to go buy a 2 inch thick pork chop, cook it sous vide, and then realize the hidden wonder of the world: non-overcooked pork.