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Ingredients
Homemade BBQ sauce
- 2 oz yellow onions, cut in pieces
- 2 garlic cloves
-
2
oz miso paste
or 2 oz fermented soybean paste (doenjang) -
1
oz Korean chili paste (gochujang)
or 1 oz red chili paste - 2 oz honey
- 2 tsp toasted sesame oil
Sous-Vide Pork Loin
- 2 oz yellow onions, cut in pieces
- 4 garlic cloves
- 2 tsp fresh ginger
-
2
oz Korean chili paste (gochujang)
or 2 oz red chili paste - 1 oz honey
- 2 tsp soy sauce
- 2 tsp toasted sesame oil
- 28 oz pork tenderloin, cut into 2 pieces (approx. 4-5 in. long ea.)
- water, to fully submerge bags (not higher than max. fill mark)
-
1
oz lemon juice, freshly squeezed (approx. ½ lemon) (see Tip)
or 1 tsp ascorbic acid (vitamin C powder) - 2 tbsp vegetable oil
- 1 tbsp green onions, sliced in rounds (approx. ½ in.)
- 1 tsp sesame seeds, toasted
Serving
- 1 tbsp green onions, sliced in rounds (approx. ½ in.)
- 2 tsp sesame seeds, toasted
- 1 head butter lettuce, cleaned and leaves separated
- 5 garlic cloves, thinly sliced
- 5 fresh red chilies, thinly sliced
- Nutrition
- per 1 portion
- Calories
- 2323.3 kJ / 555.3 kcal
- Protein
- 49.8 g
- Carbohydrates
- 35 g
- Fat
- 24.5 g
- Saturated Fat
- 4.5 g
- Fibre
- 5.3 g
- Sodium
- 1.8 mg
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