Sous Vide Miso Braised Pork

Ingredients for 10

• 3 pounds boneless pork shoulder, cut into 1-inch pieces

• Kosher salt and freshly ground black pepper

• 1 tablespoon canola oil

• 2 cups baby carrots

• 1/2 white onion, finely diced

• 1 tablespoon minced garlic

• 2 teaspoons minced fresh ginger

• 1/2 cup Japanese rice wine (mirin)

• 2 tablespoons soy sauce

• 3 tablespoons miso paste

• 2 tablespoons light brown sugar

• 1/4 cup sliced scallions

Directions

• 

  Step 1

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

• Step 2

  Season the pork with salt and pepper. Heat the canola oil in a large non-stick skillet over medium-high heat. When the oil is shimmering, add the pork in batches and sear until golden brown, about 10 minutes. Transfer to a plate and let cool for at least 10 minutes.

• Step 3

  Meanwhile, return the skillet to medium-high heat. Add the carrots and onion, and cook, stirring frequently, until onions are just beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes.

• Step 4

  Add the rice wine and soy sauce. Bring to a rapid simmer, scraping up any browned bits on the bottom of the pan. Whisk in the miso paste and brown sugar and remove from the heat. Let cool for 10 minutes.

• Step 5

  Place pork and vegetable-miso mixture in a large zipper lock bag. Seal the bag using the water immersion technique and place the bag 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.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a colander set over a large bowl. Cover the pork and carrots to keep warm.

• Step 1

  Pour the strained cooking liquid into a large saucepan. Bring to a rapid simmer over medium-high heat. Continue to simmer until the liquid has reduced by half. Stir in the pork and carrots.

• Step 2

  Remove the pork from the heat and stir in the scallions. Season to taste with salt and pepper. Serve.

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