Ingredients

For the sous vide pork:
2 tbsp olive oil
1 tsp sesame oil
2 tbsp brown sugar
60 g honey
60 g hoisin sauce
1 tbsp oyster sauce
20 ml soy sauce
2 tsp 5 spices
2 garlic cloves
4 g fresh ginger
1 pork loin
2 extra tbsp honey

For the pickled cucumber and carrots:
½ cucumber
3 carrots
4 tbsp sugar
160 ml white wine vinegar
100 ml water

For the bao buns:
5 bao buns
Pickled cucumber
Pickled carrot
Coriander


Preparation


1. For the sous vide pork: mix in a bowl all the ingredients of the marinade (except the 2 extra tbsp of honey), clean well the pork loin and place both a big vacuum bag. Pack them at 100% vacuum and cook in the steam oven, preheated at 67ºC for 2 hours.
2. For the pickled veggies: meanwhile the loin in cooking, prepare them cutting the cucumber into fine slices and the carrots into julienne. Heat in a saucepan the vinegar, water and sugar. When it boils, pour over the veggies inside 2 different small vacuum bags. Pack them at 100% vacuum too and reserve.
3. When the meat is cooked, heat the bao buns in the steamer as well, for around 10 minutes.
4. Finish the pork loin cooking it in the grill over high heat with a splash of olive oil. Cook all the sides to create a crust and slice it thinly.
5. When all the food is ready, open the buns and fill with a bit of sauce, the sliced meat, the pickled cucumber and carrots. To finish, decorate with coriander leaves.

свернуть