Sous Vide Haitian Pork Stew
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 8
2 tablespoons coconut oil
2 pounds boneless pork shoulder, trimmed and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 yellow onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 tablespoon minced fresh thyme
3 cloves garlic, minced
1 small Scotch bonnet chile, seeded, stemmed, and finely diced
1/4 cup apple cider vinegar
1/4 cup freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
3 tablespoons freshly squeezed lime juice
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh parsley
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
Heat the coconut oil in a large non-stick skillet or Dutch oven over medium-high heat until smoking.
Season the pork with salt and pepper. Add to the skillet in batches and sear until golden brown on all sides, 3 to 5 minutes. Transfer to a large bowl.
Reduce the heat to medium and add the onion, green pepper, red pepper, thyme, garlic, and Scotch bonnet. Cook, stirring frequently, until softened, about 5 minutes.
Stir in the vinegar, orange juice, lemon juice, lime juice, Worcestershire sauce, and browned pork. Remove from the heat.
Transfer pork mixture to a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.
When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and transfer to a serving platter. Cover to keep warm.
Strain the cooking liquid through a fine-mesh strainer into a medium saucepan. Discard solids. Bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until sauce is reduced by half. Remove from the heat, add the parsley, and season with salt and pepper. Pour sauce over pork and serve.