Pork is a versatile protein option that is often referred to as the other white meat.
Some cuts of pork are very lean and often become dried out when overcooked with traditional methods including braising, roasting, stewing, grilling and broiling. Other sections contain more fat but even if trimmed up, these require longer cooking times to break down the remaining collagen. A lengthier cook can often result in a drier entre.
However, whether you are planning to cook pork roast, pork chops, pulled pork or even ribs, sous vide can help achieve perfect doneness every time. The sous vide process uses slow cooking with low temperatures so pork reaches the right internal temperature to kill bacteria and cook it. At the same time, the lower temperature locks in moisture and flavor from the meat. You will consistently be serving moist and flavorful pork meals when using this cooking technique.
Pork cooked sous vide style can be seasoned with desired ingredients before the slow cooking process to help lock in flavors. You can also choose to cook it with just basic seasonings so it can be finished with various sauces or mixed into dishes.
Prepped pork may also be kept in the vacuum pack and stored for future use. With the air removed from the Ziploc bag or vacuum pouch, pork will freeze very well and taste just as flavorful and juicy as if it was cooked fresh.
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.
BBQ ribs are one of my favorite meals! I love getting all messy and eating them off the bone. They are also amazing to serve at parties and are a great way to get everyone to loosen up. Using sous vide to tenderize the ribs, then the smoker to flavor them results in moist, flavorful ribs that always turn out perfect!
I love a great pork chop, but the frequency at which I cooked them started to dwindle because too often they turned out dry and chewy. Once I got into sous vide though, I could consistently make tender, moist pork chops with a minimal amount of effort!
Pulled pork is usually made using the pork butt, sometimes called the pork shoulder or Boston Butt. Using sous vide to make pulled pork takes longer than with traditional methods but you don't have to manage a fire or look in on the meat. This recipe uses a chili pepper sauce to give the dish some kick and depth of flavor.
This is a light and healthy recipe combining sous vide pork chops with some broccolini and roasted peppers. It's easy to put together as a weekday meal when you want some great food that doesn't take long to prepare.
This recipe combines crispy pulled pork and savory deviled egg with a burst of spicy chipotle flavor into one of the more unique combinations. The crispy pulled pork can be used as a garnish for many dishes, and a topper for fish or salads.
I really enjoy how the sweetness of caramel complements pork. This recipe uses a buttery rich tasting rosemary caramel to act as a sauce for a sous vided pork loin roast. Your guests will definitely want seconds!
I really enjoy how the sweetness of caramel complements pork. This recipe uses a rosemary infused caramel to act as a sauce for the sous vided pork. Top with apple cubes and you have an upscale looking and tasting dinner to serve your guests!
The combination of apples and pork are a classic pairing in Irish cooking. For this recipe, I roast apples and use the modernist ingredient of agar to turn them into a fun pudding topper for pork. By sous vide cooking the pork, you can consistently serve an extra moist and tender meat entree.
The star of most of my parties is meat and this blackberry-peach wrapped sous vided pork offering is no exception! It makes a fun presentation besides the additional sweetness and flavor from roasting the fruit complements the pork perfectly.
Mojo sauce is a traditional Cuban sauce often used for marinating pork. It often uses sour orange juice but we substitute 1/2 normal orange juice and 1/2 lime juice. We use the mojo as a mop as we grill the pork chops to add flavor to them.
Just because summer is coming to an end doesn't mean we can't still enjoy a few last, good summer meals! This sous vide pulled pork recipe is easy to make and you can finish it off on the grill for lots of additional flavor.
My Mom isn't a big fan of pork but when my Dad made this recipe for her she fell in love with the combination of the bourbon sauce with the perfectly cooked sous vide pork tenderloin. The sous vide tenderloin comes out incredibly moist and the bourbon sauce creates a flavorful glaze that just adds layers of flavor.
For this sous vide recipe I decided to use country style ribs and paired them with sweet apples and an orzo salad. The ribs come out super tender but still nice and moist and the apples add a great hit of sweetness to them.
I love pork loin and tenderloin and came up with this recipe using cocoa and cinnamon to coat and flavor it. Most people think spices like cocoa, cinnamon, and nutmeg can only be used in desserts but they are actually great in savory foods as well. You first season and sous vide the pork loin, then coat it in the cocoa and cinnamon before browning it. It gives it a really unique flavor with a nice mix of sweet, spicy, and bitter.
Pulled pork is a classic summer BBQ dish that I really love. In this sous vide pulled pork recipe I use it on sandwiches for a simple but flavorful dinner meal. I serve it on English Muffins after the suggestion of Michael Ruhlman and it works great to constrain the portion size...and leave more room for sides!
One of my favorite summer foods are ribs. I like them smoked, boiled, grilled, and just about any other way you can cook them. I've found that preparing sous vide ribs lets you tenderize them while still keeping them medium rare and is a really unique way to do them. I've cooked them a few different ways and these sous vide St. Louis ribs were one of my favorites.
One of the things I enjoy about sous vide is how easy and convenient it is to cook. Especially if you have several spices or spice mixtures on hand you can just toss the meat into the water bath and figure out how you want to season it later. That's what I did with this simple sous vide pork chop recipe.
Using sous vide to cook the sausage in this classic dish of sausage and peppers ensures a moist, perfectly cooked sausage. You can also eat this dish on a hoagie roll with melted provolone cheese on top. It's a quick and easy sous vide recipe
This sous vide recipe for pork chops doubles up the pork flavor by first sauteing bacon and then cooking the side of kale in it. The smokey bacon helps flavor and balance the kale, which in turn goes great with a simply seasoned sous vide pork chop.
Growing up my family didn't eat many sausage dishes. Since I've been with my wife that has changed and sausage is a big part of our meals. Sausage and peppers are staple around our house, especially in summer when the peppers are fresh from the garden. Here's my sous vide recipe for sausage and peppers finished off on the grill.
The sweet apples meld perfectly with the apple cider and mustard in this sous vide recipe to really bring out the flavors of the pork chops. Using sous vide on the the pork chops ensures that they'll be perfectly cooked and tender.
This pork roast from this sous vide recipe comes out a perfect medium rare and with a deep, porky flavor. It's wonderful served with mash potatoes and green beans or sauteed root vegetables.
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