Roasted Sous Vide Pork Slices with Noodle Salad

This is a fresh Asian salad that will also keep you full (our favorite). It has a zingy dressing and lots of fresh herbs to give you an authentic Asian flavor. The pork is soft and tender from cooking sous vide for 12 hours and finishes the dish perfectly.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 12:00

Temperature : 176F / 80C

Ingredients

• 1/2 pound (200 g) boneless pork leg
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon palm sugar or packed dark brown sugar
• 2 (1 3/4-ounce) vermicelli noodle nests
• 1/2 scallion, thinly sliced
• 2 tablespoons roasted peanuts, chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint

Directions

1. Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).
2. Place the pork in a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.
3. A few minutes before the pork is finished, prepare the dressing: Whisk together lime juice, fish sauce, soy sauce, rice vinegar, and palm sugar in a small bowl. Set aside until serving.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and let rest until cool enough to handle.
2. Using your fingers or two forks, shred the pork into bite-sized pieces.
3. Bring a large pot of water to a boil over high heat. Add the vermicelli and cook until soft, 2 to 3 minutes. Drain and rinse. Transfer to a large bowl.
4. Add the scallion, peanuts, cilantro, mint, dressing, and pork to the noodles. Toss to combine and serve.