Sous Vide Vietnamese Pork Chops
Packed with flavor these sous vide Vietnamese pork chops don’t disappoint.
Using the sous vide allows you to prep the rest of your meal while the pork chops are cooking. After your pork chops are done cooking it just takes a few minutes to finish the pork chops by searing them. There are several ways to finish/sear your pork chops by using a cast iron skillet, grill or a torch.
Think of your sous vide like a crockpot, set it and forget it. It is an amazing tool to have in your kitchen and does not take up a lot of storage space. I highly recommend getting one if you love to cook and play in the kitchen. There are so many uses for the sous vide from defrosting leftovers or meat your forgot to take out of the freezer for dinner to dessert. I made cheesecakes in mason jars once and they were delicious. I will post the recipe eventually. I have also made whiskey-soaked cherries which are perfect for your cocktails.
The sous vide works great to reheat proteins. Click here to see how I reheated bone-in pork chops.
This is the brand I have to learn more about what sous vide is click here. I am not an affiliate of any brand.
Your sous vide Vietnamese pork chops will be so moist and juicy. This is because the sous vide doesn’t allow the pork chops to get overcooked or dry.
Here are the recipes for the side dishes I served with the pork chops. Garlic sesame lo mein and Asian roasted carrots.
I did forget to talk about putting a cutting board underneath your cooking vessel. The pot can get pretty hot, and you don’t want to ruin your countertop.
Sous Vide Vietnamese Pork Chops
Equipment
- Sous Vide
Ingredients
- 4 boneless pork chops
- salt and pepper
- garlic powder
Marinade-sous vide
- 3 tbsp olive oil
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tsp fish sauce
- 2 tsp fresh ginger-grated
- 1/2 tsp red chile flake
- 2 tbsp fresh cilantro-chopped
Glaze
- 3 tbsp fresh lime juice
- 2 tsp fresh garlic-grated
- 1/2 tsp cornstarch
Instructions
- Heat your sous vide water to 142'
- Use a glass measuring cup to combine all of the marinade ingredients. Set aside.
- Season your pork chops with salt, pepper and garlic powder.
- Put your pork chops into a ziploc bag then add 1/2 the marinade. Save the rest of the marinade to make the glaze.
- Place your pork chops into the sous vide. Make sure to get all of the air out of the bag so it doesn't float. Watch the video if you don't know how to do this. Cook for 1 1/2 hours.
- About 5 minutes before you remove the pork chops from the sous vide finish the glaze. Add the lime juice garlic and cornstarch to the glaze and stir until combined. Microwave for 45-60 seconds. If it is too thick add a little water to thin it out.
- Heat the cast iron skillet on high heat with some olive oil. Remove the chops from the bag and pat dry on both sides with paper towels. Brush glaze on all sides, reserving some for serving
- Cook pork chops for 60 seconds on each side. Don't forget the sides.
- Serve with the rest of the glaze and chopped cilantro.