Sous-Vide Peanut-Ginger Pork With Celery Slaw

By Melissa Clark

Sous-Vide Peanut-Ginger Pork With Celery Slaw
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne
Total Time
2½ hours
Rating
5(534)
Comments
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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.

Featured in: For No-Sweat Summer Cooking, Do It Sous Vide

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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
Nutritional analysis per serving (6 servings)

317 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 32 grams protein; 541 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a pot with water, add the sous-vide machine and set the temperature to 135 degrees.

  2. 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.

  3. 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.

  4. Step 4

    Heat broiler and place a rack 4 inches from heating element.

  5. 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.

  6. 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.

  7. 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.

  8. 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
534 user ratings
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Comments

Lcrooke

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 Parks

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

carol

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

George

This was really good and easy. We cut the recipe in half since it's just two of us, but nice to know it's easy to scale if we needed to serve more. We added a little heat to the sauce when it was reducing in the pan (just a hit of sambal and sriracha). Might sear the pork next time instead of roasting to finish, but otherwise this is definitely a new favorite for the house.

Maggie Bee

Made as written for beautiful tender medium-rare pork, but used pan-fried baby bok choy and red pepper instead of celery and fennel, and added the salad dressing to the pan to heat through. I browned the pork in my cast iron pan, less muss and fuss than broiling. I over-reduced the sauce, unfortunately, so while it was delicious, we wanted more of it -- will double it next time! Leftovers are easy -- just pop meat and veg in bags and reheat to 130 in sous vide. Added to my Favourites in recipe box.

Anne B

This was my first sous vide pork tenderloin and it was a bit disconcerting, if good. The result was not pretty as the broiler only browns the grey tenderloin in spots. Pan frying adds mess, but might improve the looks. For four people I suggest one tenderloin and the same amount of sauce. I served it on rice. The salad was lovely. I cut the celery in an oblique way rather than in long strips.

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