Sous Vide Garlic-Ginger Pork Kebobs

Ingredients for 4

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

• Step 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.

• Step 3

  Place the bag in the water bath and set the timer for 4 hours.

• Step 4

  About 10 minutes before the pork is finished, heat a grill to medium-high.

• Finishing Steps

• Step 0

  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.

• Step 1

  Grill the pork until browned on all sides, about 3 minutes total. Serve.

Latest Comments