Roasted Sous Vide Pork Slices with Noodle Salad
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Anova
Pro-level cooking techniques made simple.
Ingredients for 1
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).
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Step 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.
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Step 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.
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Finishing Steps
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Step 0
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.
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Step 1
Using your fingers or two forks, shred the pork into bite-sized pieces.
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Step 2
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.
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Step 3
Add the scallion, peanuts, cilantro, mint, dressing, and pork to the noodles. Toss to combine and serve.