in Recipes

Pork fillet sous vide in Asian rub

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Ingredients for 2 servings:

  • 1 large pork fillet(s)
  • 2 tsp raw sugar
  • 1 tsp salt
  • 2 tsp, heaped five-spice powder
  • 1 tbsp clarified butter
  • n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 day 1 hour 35 minutes

Mix all dry ingredients. Roll the fillet in this spice mix and place it in a sous vide-suitable bag. Add the remaining spice mix to the bag. Then vacuum seal the fillet. Place the fillet in the refrigerator for 24 hours. Preheat a water bath to 58 degrees Celsius. Cook the fillet in the bag in the water bath for 1 hour. Heat the clarified butter in a pan. Remove the fillet from the bag and sear it on all sides in the clarified butter. Cut into thick slices and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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