Pork Tacos Sous Vide
As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.
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Pro-level cooking techniques made simple.
Ingredients for 2
400g pork cutlets (cut into stripes)
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1 teaspoon cumin
1 teaspoon curry powder
Salt and pepper
2 Haas avocados
1 bundle cilantro (chopped)
1 tomato peeled and chopped
2 garlic cloves (chopped)
½ onion chopped
2 limes
1 red pepper
2 spring onions
100g grated cheddar
Tortillas
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 57ºC / 134.6ºF
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Step 2
Next you should marinate the meat in the mustard, Worcestershire sauce, cumin, curry powder and season it with salt and pepper. When the temperature is reached, transfer the marinated meat to a zip-loc bag, seal it under the water immersion method and let it bathe for one hour.
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Step 3
While the meat is happily swimming in the Sous Vide bath, combing the tomato, onion and cilantro, as well as the juice of both limes. When mixed, de-stone the avocados and mash the interior, then mix with the other ingredients. Now chop the spring onions and red pepper, frying them in some olive oil until soft and well cooked. Preheat the tortillas from both sides in a pan over medium heat and transfer to a plate. Important, cover with aluminium foil, otherwise the tortillas will turn hard in no time.
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Quick cook-off
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Step 0
When the meat is done, transfer the ingredients of the bag to a frying pan and over medium-high heat, let a little of the moisture cook off… then serve all parts of the taco separately, allowing for a combination to taste with the cheese as garnish, if desired.