Salad of Sliced Sous Vide Pork and Zucchini Ribbons

This salad combines juicy pork cutlets with ribbons of zucchini. The dressing is both sweet (from honey) and sour (from lemon) to complement the pork and lift all the flavors.

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: 03:00

Temperature : 140F / 60C

Ingredients

• 2 (6-ounce) bone-in pork loin chops
• Salt and freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons red wine vinegar
• 2 teaspoons honey
• 2 tablespoons rice bran or vegetable oil
• 2 medium zucchini, thinly sliced lengthwise into ribbons
• 2 tablespoons pine nuts, toasted

Directions

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
2. Season the pork chops with salt and pepper and place in a large zipper lock bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.
3. Meanwhile, prepare the dressing: Whisk together lemon juice, vinegar, honey, and remaining 2 tablespoons olive oil. Season to taste with salt and pepper.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and pat dry. Discard any cooking liquid.
2. Heat the rice bran oil in a large skillet over high heat. When the oil is shimmering, add the pork chops and sear until well-browned, about 1 minute per side. Transfer to a cutting board and let rest for 5 minutes.
3. In a medium bowl, toss the zucchini ribbons with the dressing. Season to taste with salt and pepper.
4. Thinly slice the pork chops, discarding the bone. Plate the pork on top of the zucchini. Top with pine nuts. Serve.