Sous-Vide Peanut-Ginger Pork With Celery Slaw

By Melissa Clark

Published July 9, 2019

  • Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne
Media 1 of 1
Total Time
2½ hours
Rating
5(567)
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.

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Ingredients

Yield:4 to 6 servings

FOR THE PORK

  • 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 ½ teaspoons fish sauce

  • 3 garlic cloves, finely grated or minced

  • 2 (1-pound) pork tenderloins, trimmed

  • Extra-virgin olive oil, as needed

FOR THE CELERY SALAD

  • 2 teaspoons toasted sesame oil, plus more as needed

  • 2 teaspoons rice vinegar or lime juice, plus more as needed

  • ½ teaspoon freshly ground black pepper

  • ¼ 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

  • ¼ cup thinly sliced scallions

  • ¼ cup fresh cilantro leaves, plus more for garnish

  • Chopped roasted peanuts, for garnish

  • Sesame seeds, for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

6 grams carbs; 98 milligrams cholesterol; 338 calories; 9 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 1 gram fiber; 545 milligrams sodium; 34 grams protein; 3 grams sugar

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
567 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

Topanga

Really delightful dish. We typically make pork tenderloin in the sous vide, and this brings it to a whole new flavor profile. The sauce is addicting. Next time, I would grill at the end like others mentioned, or use my air fryer. We don’t have fennel in our stores in rural Kansas (they used to carry it and stopped unfortunately), and I was handling a toddler solo, so I used some red cabbage I had chopped earlier for the slaw (and skipped the celery) and it worked well. Not as good as the fennel would’ve been, but it was nice. We also served it with some leftover microwaved sweet potato.

V'ron

I'm with other posters who say double the sauce -- if your carb is going to be noodles or rice, you'll want more of this sauce. And sous vide is probably going to be the way I cook a pork loin going forward (although the Twice cooked pork loin at NYT cooking was and will probably still be my other go-to for pork loin). This was beyond juicy, and perfect.

V'ron

Also.... try leftovers in a banh-mi style sandwich -- delicious!

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