Sous Vide Thai Pork with Chilli Jam and Crispy Basil

Sweet and sticky chilli jam goes so well with tender sous vide pork. Top it off with crispy basil leaves for some added authenticity and you have the perfect dinner dish. 

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: 16:00

Temperature : 158F / 70C

Ingredients

• 1 pound (about 500g) boneless pork ribs
• Vegetable oil
• 4 fresh Thai basil leaves
• 10 cherry tomatoes, halved
• 3 tablespoons (44 ml) chili jam
• 1 tablespoon (15 ml) fish sauce
• 1 tablespoon (15 ml) light brown sugar
• 2 teaspoons (30 ml) dark soy sauce
• 2 scallions, chopped

Directions

1. Set the Anova Sous Vide Precision Cooker to 158ºF (70ºC).
2. Divide the ribs between 2 large zipper lock or vacuum seal bags. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting. Place the bags in the water bath and set the timer for 16 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the ribs submerged.
3. About 10 minutes before the ribs are finished, heat 1 inch of oil in a small saucepan to 350ºF over medium-high heat. Add the basil leaves and fry for 10 to 15 seconds. Transfer to a paper towel-lined plate.
4. In a large bowl, mix together the tomatoes, chili jam, fish sauce, brown sugar, and soy sauce.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Remove the ribs from the bags and pat dry. Discard cooking liquid.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. When the oil is shimmering, add the ribs and sear on one side until golden brown, about 1 minute.
3. Transfer ribs to a cutting board and cut into bite-sized pieces. Add to the tomato mixture and toss to coat.
4. Return skillet to medium-high heat and add the ribs and dressing. Cook, stirring constantly, until caramelized, 2 to 3 minutes. Transfer to a serving platter and garnish with scallions and fried basil. Serve.