Sous Vide Peanut Ginger Pork With Celery Slaw Recipes

SOUS-VIDE PEANUT-GINGER PORK WITH CELERY SLAW

Steps:

• Fill a pot with water, add the sous-vide machine and set the temperature to 135 degrees.
• Meanwhile, prepare the sauce: In a small bowl, whisk together peanut butter, sesame oil, soy sauce, lime juice, ginger, sugar, Sriracha, fish sauce and garlic.
• Place pork in a sous-vide bag, then pour sauce all over meat. Lower bag into heated water, weighing the bag down if necessary, and cook pork for 2 hours.
• Heat broiler and place a rack 4 inches from heating element.
• Remove pork from sous-vide bag and transfer to a rimmed baking sheet. Pour remaining cooking liquid into a small saucepan. Bring sauce to a simmer over high and let cook until slightly thickened, about 2 minutes. Cover to keep warm, and set aside.
• Drizzle pork with olive oil and broil until charred in spots, 2 to 3 minutes. Transfer to a cutting board and let rest, 5 minutes.
• Meanwhile, make the celery salad: In a large bowl, whisk together sesame oil, rice vinegar, pepper and salt. Toss with celery, fennel, scallions and cilantro. Taste and add more salt, sesame oil and rice vinegar if needed.
• To serve, slice pork and drizzle with sauce. Top with celery salad, peanuts and sesame seeds, if you like. Garnish with cilantro leaves.