Category Archives: Sous Vide

Jan21

Sous Vide Herbed Lamb Loins

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If you haven’t noticed…I’m absolutely loving my Sous Vide Supreme. The lamb loins were on sale at my local grocer so I bought 3 instead of 2. Normally one is enough for me (they are about 5 oz each with the bone). The sous vide ensures that these little lamb loins will be cooked to a perfect 134 degrees.

Lamb Loin

Prep: 5 min
Cook: 2-4 hrs
Serves: 2

Ingredients.

  • 2-3 lamb loins
  • 2 garlic cloves, minced
  • 1 TBS fresh parsley, chopped
  • .5 TBS fresh thyme, remove from stem
  • .5 tsp sea salt
  • .5 tsp pepper
  • Butter

Instructions

  1. Heat sous vide to 134 F.
  2. Chop garlic and herbs and blend together with salt and pepper.
  3. Coat loins with herb and garlic mixture on both sides.
  4. Cut 3 slices if butter and place on top of loin
  5. Vacuum seal loins separately in bags
  6. Submerge in water bath for a minimum of 2 hrs and max of 4 hrs.
  7. Once done seat on hot oiled grill for 1 min on each side.

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Jan5

20 hr Sous Vide Pork Belly with Five Spice Rub on a Bed of Collards and Mashed Potatoes

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This pork belly will melt in your mouth… not in your hand.  I am LOVING my new cooking device, the Sous Vide Supreme, it’s the coolest thing ever!

I made this pork belly for NYE and it was a hit! It’s super simple (if you have a Sous Vide device). 🙂

Sous Vide Pork Belly

Prep: 15 min

Cook Time: 20-25 hrs

Serves: 8 Tapas sized portions

Ingredients:

  • 1.5lbs whole pork belly sliced into 8 same sized portions
  • 1 TBS Five Spice Powder
  • 1/2 TBS Fresh ground pepper
  • 1 tsp. Kosher Salt
  • 1 tsp. Ground fennel
  • Pam/butter for greasing skillet (not that you REALLY need it, but just for good measure incase your pan is too hot).

Instructions:

  1. Heat Sous Vide device to 160 F
  2. Mix herbs and seasonings together in a small bowl
  3. Coat pork belly portions in rub throughly
  4. Vacuum seal each portion separately
  5. Immerse in Sous Vide that’s heated to 160F for 20-25 hrs
  6. Take out and either sear the belly fat side down on a hot skillet to get a nice browned top or reserve in fridge until ready to fire and serve.
  7. Serve on top a mound of collards or greens and mashed potatoes.

I made a nice tarragon cream sauce to garnish on the side of the plate. It went nicely with the pork and the fennel notes.

Pork Belly

Enjoy and Cheers!