Sous-Vide Peanut-Ginger Pork With Celery Slaw

Name: Sous-Vide Peanut-Ginger Pork With Celery Slaw
Total time: 2 h 30 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons smooth peanut butter; 2 tablespoons sesame oil; 2 tablespoons soy sauce; 2 tablespoons fresh lime juice; 1 tablespoon finely grated ginger; 2 teaspoons dark brown sugar; 2 teaspoons Sriracha or chile-garlic paste; 1 1/2 teaspoons fish sauce; 3 garlic cloves, finely grated or minced; 2 (1-pound) pork tenderloins, trimmed; Extra-virgin olive oil, as needed; 2 teaspoons toasted sesame oil, plus more as needed; 2 teaspoons rice vinegar or lime juice, plus more as needed; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon fine sea salt, plus more as needed; 1 large or 2 small celery stalks, cut crosswise into thirds, then very thinly sliced lengthwise; 1 cup thinly sliced fennel bulb; 1/4 cup thinly sliced scallions; 1/4 cup fresh cilantro leaves, plus more for garnish; Chopped roasted peanuts, for garnish; Sesame seeds, for garnish (optional)

By Melissa Clark

Total Time: 2½ hours
Rating: 5(556)
Comments: Read comments

Using a sous-vide machine to cook lean cuts like pork tenderloin produces silky, pink-centered meat that is juicy and tender. Here, the pork is cooked in a peanut-sesame sauce spiked with loads of ginger and garlic. As a crunchy, cool contrast, the pork is served with a slawlike mix of thinly sliced celery and fennel, and plenty of cilantro. Serve this with coconut rice or rice noodles, with more of the spicy sauce drizzled on top.

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Ingredients

Yield:4 to 6 servings

For the Pork

3tablespoons smooth peanut butter
2tablespoons sesame oil
2tablespoons soy sauce
2tablespoons fresh lime juice
1tablespoon finely grated ginger
2teaspoons dark brown sugar
2teaspoons Sriracha or chile-garlic paste
1½teaspoons fish sauce
3garlic cloves, finely grated or minced
2(1-pound) pork tenderloins, trimmed
Extra-virgin olive oil, as needed

For the Celery Salad

2teaspoons toasted sesame oil, plus more as needed
2teaspoons rice vinegar or lime juice, plus more as needed
½teaspoon freshly ground black pepper
¼teaspoon fine sea salt, plus more as needed
1large or 2 small celery stalks, cut crosswise into thirds, then very thinly sliced lengthwise
1cup thinly sliced fennel bulb
¼cup thinly sliced scallions
¼cup fresh cilantro leaves, plus more for garnish
Chopped roasted peanuts, for garnish
Sesame seeds, for garnish (optional)

Ingredient Substitution Guide

Preparation

Step 1
Fill a pot with water, add the sous-vide machine and set the temperature to 135 degrees.
Step 2
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.
Step 3
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.
Step 4
Heat broiler and place a rack 4 inches from heating element.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
To serve, slice pork and drizzle with sauce. Top with celery salad, peanuts and sesame seeds, if you like. Garnish with cilantro leaves.

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Ratings

5 out of 5

556 user ratings

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Comments

Lcrooke6 years ago

This recipe has amazing flavors. We finished the pork on high heat sear setting of the grill instead of broiling. Served with rice noodles. If you are serving with noodles, make more sauce! The flavors of the marinated meat,the sauce and the celery/fennel salad sing perfectly together...I'm thinking I would like to try a variation of this with pulled chicken.

Judy Parks6 years ago

There are reusable silicon bags for sous vide.......

carol6 years ago

Can you do this without the gadget. I don’t have room for another machine

Britney6 days ago

I’m thinking of using this recipe for a catering gig. The only problem is I won’t be able to broil or sear or grill the meat after the sous vide cooking. I have seen recipes where you sear the meat prior to putting it into the sous vide. Does anyone know if that would work well for this recipe?

Cara3 weeks ago

Made the pork exactly as written and it turned out delicious. Boyfriend doesn't like celery, so I stir fried some bok choy in oyster sauce instead, and it was a great pairing!

RudisHuman4 weeks ago

No sous vide! some tips/tweaks I did that worked out well: - Used pork loin, not tenderloin. It's a big hunk of meat, low $. I'd cut off 1" thick slices like pork chops, froze dinner portions in bags, then defrosted.Cut into slices ~ 1/2" thick x 2" long. Much cheaper cut, and in this recipe, after marinating overnight in sauce, cooking low and slow on stove, very tender! - Tripled sauce to use with rice noodles for dinner - Dabbed off marinade from pork pcs (used just enough sauce to coat pork) to sear briefly in med-hot pan with 1 Tbl shimmerering sunflower oil. Added remaining marinade into pan once browned some. Simmered @low heat til done ~15-20 min. Added white wine, water to thin sauce. - Meanwhile salad prep: combined salad dressing idea from Sue Li's White Bean and Fennel Salad on NYT Cooking with juice from orange, lemon plus lime juice and rice vinegar, grated garlic and ginger as here. Plus sunflower oil vs EVOO. All added up to a lovely piquant flavored dressing I'll make again! A bit fruity, good with the fennel! - Agh no celery! Added radish and cukes to fennel, put over lettuce. Pretty! Maybe carrots too next time. Fennel not overwhelming in flavor at all! Bottom line; delicious, versatile recipe that can easily adapt to stovetop pan vs sous vide, tweaked dressing. Excellent over rice noodles with more sauce made (3x recipe - I love lotsa sauce!). Def recommend and will make again.

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