30 hour pork for bun thit nuong

Some things can take a long time but also freeze well, so I make this giant pork loin and then hack into 1/3s and freeze.



Sous vide:
6lb. Pork loin, trimmed
2T. Gluten free soy
1T. Crushed fresh ginger
2 cloves crushed garlic
Tsp sesame oil
Slice of orange
2T. Brown sugar

Place in a vacuum Sous vide bag. Cook at 165 for 30 hours

The grill:
Once it’s out of the Sous vide, grill at 450 to Caramelize the skin and crisp the fat. Allow to rest and divide into portions to freeze

Take one portion and cut into thin slices. Rub these pieces with a slurry of peanut sauce, brown sugar, and sriracha (proportions are to taste). Heat up in skillet before serving.

Bun (vermicelli rice noodle)
Boil water and then turn off
Place Noodles in hot water for three minutes then strain
Line plates with base of vermicelli

The fish sauce dressing:
1 clove crushed garlic
1 T sriracha
1/4c fish sauce
1/4c rice vinegar
1tsp soy
1T. Raw sugar

Julienne carrots, cucumber, scallions for garnish
Bean sprouts, cilantro sprigs, and basil for garnish
Lay slices of pork on top
Apply dressing liberally