Sous Vide Thai Pork with Cashews

Ingredients for 2

• 1 pound (about 500g) boneless pork ribs

• Vegetable oil, for frying

• 1/2 cup (118 ml) unsalted cashews

• 2 tablespoons (30 ml) palm sugar or packed dark brown sugar

• 2 small Thai red chiles

• 2 garlic cloves, peeled

• 2 tablespoons (30 ml) fish sauce

• 2 tablespoons (30 ml) dark soy sauce

• 1 scallion, thinly sliced

• Steamed rice, for serving

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 158ºF (70ºC).

• Step 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.

• Step 3

  About 15 minutes before the ribs are finished, heat 1 inch of vegetable oil to 350ºF in a medium saucepan over medium-high heat. Add the cashews and fry until golden, about 1 minute. Transfer to a paper towel-lined plate. When cool, roughly chop. Set aside.

• Step 4

  Pound palm sugar, chiles, and garlic in a mortar and pestle until finely ground. Stir in fish sauce.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bags from the water bath. Remove the ribs from the bags and pat dry. Discard cooking liquid.

• Step 1

  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. Transfer ribs to a cutting board and slice into bite-sized pieces. Toss with dark soy sauce in a large bowl.

• Step 2

  Return skillet to medium-high heat and add the ribs and soy sauce. Cook, stirring constantly, until caramelized, 1 to 2 minutes.

• Step 3

  Return ribs to bowl and add the scallion, fried cashews, and dressing. Toss to coat. Serve with steamed rice.

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