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Written by Jason Logsdon
Pork minute steaks are thin, and often chewy, cuts of pork that usually have a lot of flavor. Using sous vide to tenderize them results in a really tasty and tender piece of meat. Here I use them as a topping for a lemon and pea fusilli. It's a dish filled with bright flavors and bursts of both sweetness and saltiness. It's one of my favorite light comfort foods.
Note: You can learn more about pork from my guide to sous vide pork or view all my sous vide pork articles.
Because the sous vide pork minute steaks are so thin, I like to chill them in cold water before searing them. This helps prevent overcooking while still allowing you to get a decent sear on them.
When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.
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Preheat a water bath to 140°F (60°C).
Mix together the spices in a bowl. Lightly salt and pepper the pork minute steaks then sprinkle with the spices. Place the pork in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 2 to 8 hours, until pasteurized or tenderized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Heat oil in a pan over medium heat. Add the onion and carrot and cook until tender. Add the garlic and cook until fragrant, 2 to 3 minutes. Add the peas and fusilli and toss to combine, cooking until heated through. Zest the lemons into the pan, then juice them into the pan. Salt and pepper to taste, then remove from the heat.
Take the sous bag out of the water and remove the cooked pork minute steaks from the bag. Dry them off thoroughly using paper towels or a dish cloth. Lightly salt the pork then quickly sear it for 1 minute per side, until just browned, then remove from the heat. Slice the pork.
Place the lemon and pea fusilli in a bowl and top with the pork slices. Sprinkle with the fresh basil then grate the Parmesan cheese over the top. Drizzle with olive oil then serve.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
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