Boneless Pork Center Loin Cut Sous Vide. I didn’t even want to eat this thing it looked so damn pretty. Awesome roast..well, a roast of sorts. Having to roast in the oven or on a grill is fun and I love it with all the inaccuracies involved, they still yield delicious results. In our 80F degree weather, this approach isn’t as fun. My tiny apartment gets pretty hot without the help of an oven. The radiation from the sun alone can heat the place up to above 80F (I have an AC unit now, tiny portable one thanks to my landlady, and that helps but still) Running the oven would be close to suicidal but sous vide comes to the rescue.
Roasts don’t require a lot of heat to cook.
Roasts don’t require a lot of heat to cook, in fact, most animal protein can be cooked roughly in the 122F-140F degree range with some exceptions. That range is below what most conventional ovens can achieve in their lowest setting. The nice browning on the outside crust is the catch. Sous vide can’t and won’t ever give you that. That requires a great deal of heat, especially if you wanna achieve it quickly. That can be easily done by searing, grilling, torching or in this case, deep frying.
Anyways, quick post today. Another super easy recipe. The title is the recipe basically. I marinated the pork overnight in some minced garlic, salt about a cup of mirin wine which is super sweet and delicious. If you ever had kakuni this will sound familiar. Mirin will help with the caramelization of the crust too because of the high sugar content. Ok, let me write this down in the form of a recipe:
3-4 pound Boneless Pork Center Loin Cut
1 C Mirin wine
3 Tbsp of garlic.
3 Tbsp kosher salt.
For 12 hour at least. I placed all the ingredients in the sous vide bag overnight. That’ll do the trick.
Rinse the pork cut well and remove the marinade from the bag. Place the pork cut back in the bag. Vacuum seal. Water displacement method works just fine. Cook @ 136F for 6h.
… or sear or torch. For a few minutes until the surface looks amazing. Allow resting before slicing the meat. I actually deep-fried the meat cold from the fridge. An extra warranty that the core is protected from the infernal heat being applied on the outside. If you want to make sure the meat is warm before serving. Place it back in the sous vide back, and stick it in the water bath for a good 10 minutes at the same temperature you cooked it. That should do it. I like this kind of roast to be served cold. That deli meat, so good!
enjoy the weekend!
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