Hoisin Pork Roast Via Sous Vide
Juicy, aromatic, and glazed with hoisin, this sous vide pork roast delivers rich Chinese-inspired flavor with perfect doneness from edge to edge.
Calories per serving: 352kcal
Ingredients
- 24 ounces (680.39 g) Pork loin
~~ -- Marinade -- ~~
- 2 tablespoon (1.97 tablespoon) *Woody's Cook-in' Sauce
- 1/4 cup (68.75 g) *Hoisin sauce
- 1 tablespoon (0.99 tablespoon) Sherry
- 1/2 teaspoon (0.49 teaspoon) Sesame Oil
- 2 cloves (2 cloves) Garlic, minced
- 1 teaspoon (0.99 teaspoon) Ginger paste
~~ -- Glaze -- ~~
- 1/4 cup (68.75 g) *Hoisin sauce
- 1/2 teaspoon (0.49 teaspoon) Sesame Oil
- 1 teaspoon (0.99 teaspoon) Soy sauce
~~ -- Garnish -- ~~
- 1 teaspoon (0.99 teaspoon) Sesame seeds
- 1/4 cup (4 g) Cilantro, leaves and stems
Instructions
- Mise en Place
- Put the pork roast into a large sous vide immersible bag.
- Mix the marinade ingredients together and add them to the bag. Move the roast and marinade so that all the roast gets covered. Seal the bag.
- Put the sealed bag into the container and insert the sous vide immersion cooker. Set the cooker for 135 °F (57 °C) for 1 1/2 hours, Add an additional 30 minutes if the roast is frozen.
- While the roast is cooking, mix the ingredients for the glaze.
- About 5 minutes before the roast is done, set the grill on and heat it to at least 600 °F (316 °C) degrees.
- Remove the roast from the bag and wipe as much moisture as you can off. The garlic can stay.
- Brush the roast with the glaze completely.
- Put the roast on the grill and heat it for 30 seconds on each side. You can turn it a quarter turn to make hash marks if you prefer.
- Remove the roast from the grill and garnish it.
- Enjoy!
Scan for full nutrition info and step-by-step photos.
