Sous Vide Vietnamese Pork Chops
Packed with flavor these sous vide Vietnamese pork chops don't disappoint. Marinade using Asian flavors and you don't need to leave a tip.
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.
Notes
I served the pork chops with Asian Carrots and Garlic Sesame Lo Mein .
https://youtu.be/sWJr3rfM7v4