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Sous Vide Pork

from Serious Eats

Sous Vide Pork Tenderloin

Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you're feeling extra fancy on a weeknight. Sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery, ultra-tender texture.

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from Serious Eats

The Food Lab's Complete Guide to Extra-Juicy Sous Vide Pork Tenderloin

Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you're feeling extra fancy on a weeknight. Sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery, ultra-tender texture.

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Porchetta! All pork belly, cooked sous vide for 36 hours and then fried. You'll never have more melt in your mouth pork in your life! Album ...

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from Serious Eats

Overnight Sous Vide Bacon

I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time. But bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here's how to make it.

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from Serious Eats

Sous Vide 101: Pork Belly Buns

Even cooked through traditional methods, braised-then-crisped pork belly is one of the most delicious things in the world. So why, you might ask, would one resort to cooking them like sous-vide? Find out after the jump!

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from Serious Eats

The Food Lab's Complete Guide to Sous Vide Pork Chops

You want the most foolproof way to guarantee extra-juicy pork chops? Sous vide is the way to go. Here's my complete guide to how it's done.

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