I once made an Asian-style barbecue sauce that had plum jam in it, with Five-Spice Powder and I was so impressed by that flavor combination. I wanted to emulate that in a sous vide application so that the meat would cook with that combination of flavors.
I started out with a pork loin that had been smoked at 225 degrees Fahrenheit for 2 hours in our Masterbuilt Smoker. This step is optional but does improve the flavor. You could also probably add just a little bit of Liquid Smoke (watch out, it’s powerful!)
I used dried plums (prunes, essentially) to make a sauce that had a very concentrated flavor because you really need that if you’re trying to get the flavor into the meat.
I didn’t want to buy a whole lot of fruit so I purchased these dried plums. I 6 of them to the bag with 1/8th of a cup good soy sauce (this is very concentrated, you will want to double if you’re using standard soy sauce), 1/4 cup brown sugar, 4 garlic cloves, 1/2 teaspoon Five Spice Powder, a tablespoon each onion and garlic powder, a tablespoon Minor’s Vegetable Base and a half teaspoon dried red peppers.
Using this gallon storage bag holder really helps, and I’m kinda mad I didn’t think of it before.
At this point you need to vacuum seal. There are two ways to do this with the liquid in the bag. Either use a chamber vacuum (which is what I did) or put the bag in the freezer and freeze until the liquids are frozen, then vacuum (using a normal vacuum sealer). Add to the sous vide and cook. You probably don’t need much more than 6 hours but we just put it in and go to work. I cook pork roast to a medium rare of 134 degrees Fahrenheit.
I use an older style Anova Sous vide machine, this is a more current model but similar.
After cooking, put the leftover liquids in the bag and blend in the bullet blender (I use the Nutribullet). I then brought all of that liquid back to a boil to thicken it just a bit, and it makes a beautiful sauce.
The sauce was quite good, and really so easy to cook it all together and pork loin cooked in the sous vide is amazingly tender.
Sous Vide Pork Loin with Asian Plum Sauce
- Sous Vide
- 6 dried plums
- 1/8 th of a cup good soy sauce this is very concentrated, you will want to double if you’re using standard soy sauce
- 1/4 cup brown sugar
- 4 garlic cloves
- 1/2 teaspoon Five Spice Powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Minor’s Vegetable Base
- 1/2 teaspoon dried red peppers.
- 1 3 to 4 pound pork loin
- 1/8 th teaspoon Liquid Smoke optional if meat is not smoked beforehand
- Add all ingredients to bag. Either freeze liquids prior to sealing in standard vacuum sealer, or use a chamber vacuum sealer. Cook in sous vide at 134 degrees Fahrenheit for 6-12 hours. Remove everything in the bag and add to blender (except pork roast!). If the sauce needs thickening, boil for a minute or 5 until it is to your preferred thickness. *use smoked pork loin or add Liquid Smoke if not smoked