Sous Vide BBQ: Delicious Recipes and Precision Techniques that Guarantee Smoky, Fall-Off-The-Bone BBQ Every Time by Greg Mrvich

Author:Greg Mrvich [Mrvich, Greg]
Language: eng
Format: azw3
ISBN: 9781612438047
Publisher: Ulysses Press
Published: 2018-03-27T00:00:00+00:00

10. Grill the bread slices over direct heat, on both sides, until desired doneness is achieved.

11. Slice the pork belly into ¼-inch-thick slices.

12. Build the first sandwich by spreading mayo on both slices of bread and layering on the pork belly, tomato, avocado and lettuce. Repeat for remaining sandwiches.

CUBAN GRILLED BONELESS PORK LOIN CHOPS

This recipe is based on a very traditional Cuban mojo, which is a savory blend of citrus, herbs, and spices. This marinade can be used on a variety of pork dishes. It also makes an amazing injection for large cuts, such as shoulder or even whole hog.

PREP TIME: 20 minutes, plus 12–24 hours to marinate

COOK TIME: 2 hours sous vide, plus 2–4 minutes on grill

SERVES: 2–4

1 cup sour orange juice (or substitute ¾ cup orange juice, 2 tablespoons lemon juice, 2 tablespoons lime juice)

1 tablespoon dried Mexican or Italian oregano

4 dried bay leaves

1 bulb garlic, peeled and smashed

1 teaspoon ground cumin

4 teaspoons course ground kosher or sea salt, plus more to taste

¼ cup pineapple juice

2–4 (6- to 8-ounce) boneless pork loin chops

1. Mix the first 7 ingredients together in a large glass bowl and reserve ¼ cup for basting on the grill.

2. Place the pork loin chops in the bowl. Cover and refrigerate for 12–24 hours.

3. Preheat a water bath by setting the sous vide circulator to 140°F (60°C).

4. Remove the pork from the marinade and gently shake off excess liquid.

5. Place the pork in a vacuum-seal bag or zip-top bag.

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