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Sous-Vide Pork Loin with Roasted Plum Teriyaki Sauce and Gingered Baby Bok Choy
PORK FOODSERVICE19Ingredients
90Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 5 lb. pork loin
- 2 cloves garlic (peeled and crushed)
- 1 inch ginger (piece, grated on a microplane)
- 1 Tbsp. soy sauce
- 1 Tbsp. 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 Tbsp. brown sugar
- 2 Tbsp. mirin
- 1 lb. baby bok choy
- 2 inches ginger (piece, cut into matchsticks)
- 2 cloves garlic (sliced)
- 1 Tbsp. soy sauce
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Directions
- 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
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