Sous Vide Thai Pork with Chilli Jam and Crispy Basil
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 2
1 pound (about 500g) boneless pork ribs
Vegetable oil
4 fresh Thai basil leaves
10 cherry tomatoes, halved
3 tablespoons (44 ml) chili jam
1 tablespoon (15 ml) fish sauce
1 tablespoon (15 ml) light brown sugar
2 teaspoons (30 ml) dark soy sauce
2 scallions, chopped
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 10 minutes before the ribs are finished, heat 1 inch of oil in a small saucepan to 350ºF over medium-high heat. Add the basil leaves and fry for 10 to 15 seconds. Transfer to a paper towel-lined plate.
-
Step 4
In a large bowl, mix together the tomatoes, chili jam, fish sauce, brown sugar, and soy 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.
-
Step 2
Transfer ribs to a cutting board and cut into bite-sized pieces. Add to the tomato mixture and toss to coat.
-
Step 3
Return skillet to medium-high heat and add the ribs and dressing. Cook, stirring constantly, until caramelized, 2 to 3 minutes. Transfer to a serving platter and garnish with scallions and fried basil. Serve.