Sous Vide Thai Pork with Chilli Jam and Crispy Basil
Sweet and sticky chilli jam goes so well with tender sous vide pork. Top it off with crispy basil leaves for some added authenticity and you have the perfect dinner dish.
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.anovaculinary.com.
Ingredients
- 1 pound (about 500g) boneless pork ribs
- Vegetable oil
- 4 fresh Thai basil leaves
- 10 cherry tomatoes, halved
- 3 tablespoons (44 ml) chili jam
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 ml) light brown sugar
- 2 teaspoons (30 ml) dark soy sauce
- 2 scallions, chopped
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