For a while now I’ve been racking my brain to figure out how to get liquid flavors into meats using a sous vide. Why is this difficult? Getting a good solid vacuum seal helps pull the flavor into the meat, but is difficult with a traditional vacuum sealer (and chamber vacuum sealers are expensive).
It really was quite simple. On this version I mixed up some of my favorite Asian flavors. Plum jam, some good soy sauce, a bit of grated ginger and Sunluck five spice powder, with some sherry to round it out.
Garlic powder, onion powder, and red pepper (cooking this way definitely amps up the kick of the pepper, so if you’re sensitive, back off a little).
Added to the sous vide bag. Then…I froze it. Unsealed. How simple. You wouldn’t have to freeze the meat all the way through (I did because I prepped several days in advance) but just enough so the outside liquids don’t pull into the vacuum sealer.
Then vacuum and seal. Defrost prior to adding to the sous vide. You should never put frozen meat into a sous vide.
I use an Anova Sous Vide similar to this model.
I cooked for 12 hours on 130 (for a nice just under medium-rare). It’s anemic, as you can see.
But a quick turn under the broiler, on a hot grill or with a torch give a really nice crust to the fat on the outside.
And slice and serve. This was a great weeknight meal. Prepping ahead really helps!
Sous Vide Asian Pork Loin
- Sous Vide
- 3-4 pound pork loin
- 4 tablespoons plum jam
- 4 tablespoons grated fresh ginger
- 2 tablespoons good soy sauce
- 3 tablespoons dry sherry
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon crushed dried red pepper
- ½ teaspoon five spice powder
- Add all ingredients to sous vide bag. Freeze until liquid ingredients are frozen. Vacuum and seal. Defrost meat. Cook in sous vide 8-12 hours, 130 if you want the meat between medium rare and rare, 124 for rare, 134 for medium rare. Sear under broiler, on grill, or with a torch.