SOUS VIDE KOREAN BBQ PORK LOIN
If you like cooking without stress and love the flavors of Korean BBQ, this sous vide Korean BBQ Pork Loin recipe is what you've been looking for. Sweet, spicy and tangy sauce and marinade and perfectly cooked juicy pork. It's great for dinner and perfect in a sandwich the next day on a soft white roll.
Provided by Meredith
Categories Entrées
Time 4h15m
Number Of Ingredients 18
Steps:
- Pre-heat the sous vide water bath to 144°F.
- Combine the gochujang, honey, soy sauce, sesame oil, garlic and ginger in a bowl. Pierce the pork loin several times with a sharp paring knife and then place it in a FoodSaver® Bag. Pour the marinade on top and massage the marinade into the pork to coat it well. Vacuum seal the bag using the FoodSaver® vacuum sealer to remove all the air. This will ensure that the food will sink in the water bath and be completely submerged.
- Place the pork into the sous vide water bath and cook at 144ºF for at least 4 hours or for as long as 6 hours.
- While the pork is cooking, make the Korean BBQ sauce. Heat the olive oil in a medium sauce pan. Add the onion and sauté for a minute or two. Add the garlic and ginger and sauté for another minute. Add the tomato paste, brown sugar, gochujang, apple cider vinegar, soy sauce and sesame oil and bring the mixture to a boil. Lower the heat and simmer for 20 minutes until the sauce thickens.
- Remove the pork from the sous vide water bath, open the bag and place the pork loin on a baking sheet. Discard the juices.
- Pre-heat the broiler. Brush the Korean BBQ sauce onto all sides of the pork loin and broil for two minutes on each side, turning and brushing the pork with more BBQ sauce as you broil. Alternatively, you can grill the pork on a very hot grill or in a very hot grill pan for 1 to 2 minutes on each side, basting with BBQ sauce. Either way, avoid broiling or gilling the pork for too long, so that you don't overcook it.
- Transfer the pork loin to a cutting board, cover with foil and let it rest for a few minutes.
- Slice the pork loin and transfer slices to serving platter. Garnish with chopped scallions and serve with the with any remaining BBQ sauce on the side.
Nutrition Facts : Calories 454 kcal, Carbohydrate 21 g, Protein 53 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 1055 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
BBQ COUNTRY-STYLE PORK RIBS - SOUS VIDE
Slow cooked with just a bit of flavor and then finished in the oven with your favorite sauce, these pork ribs are easy and delicious.
Provided by Ryan Schroeder
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 8h12m
Yield 4
Number Of Ingredients 8
Steps:
- Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.
- Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.
- Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.
- Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.
- Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 14.9 g, Cholesterol 59.9 mg, Fat 17.4 g, Fiber 0.3 g, Protein 14.5 g, SaturatedFat 5.8 g, Sodium 1835.9 mg, Sugar 11.3 g
SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
SOUS VIDE PORK TENDERLOIN
Tender and juicy pork tenderloin, with a decadent and well-balanced mustard sauce. I often serve this at a holiday buffet dinner with small rolls - double the sauce and serve it as a condiment for sandwiches.
Provided by Karen Schroeder Rankin
Categories Pork Tenderloin
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.
- Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
- Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.
- Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.
- Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.
- Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.
- Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 7 g, Cholesterol 129.8 mg, Fat 24.2 g, Fiber 0.3 g, Protein 24.4 g, SaturatedFat 12.3 g, Sodium 524.2 mg
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