Sous Vide Garlic-Ginger Pork Kebobs

A super-simple recipe for super-tasty pork kebobs, cooked in the Anova Sous Vide Precision Cooker with ginger, garlic, and other spices — then finished to perfection on the grill.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 04:00

Temperature : 150F / 65.6C

Ingredients

• 1 pound boneless pork shoulder, cut into 1-­inch pieces
• 1 tablespoon kosher salt
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garlic powder
• 1 teaspoon brown sugar
• 1 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
2. Rub the pork with the salt, ginger, garlic, cumin, coriander, garlic powder, brown sugar, and pepper. Place in a large zipper lock or vacuum seal bag with the olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
3. Place the bag in the water bath and set the timer for 4 hours.
4. About 10 minutes before the pork is finished, heat a grill to medium-high.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and thread onto skewers. Discard any cooking liquid.
2. Grill the pork until browned on all sides, about 3 minutes total. Serve.