[report]Sous Vide Banh Mi
4lb pork roast.
1/2c brown sugar
4 cloves garlic
2 tbsp~ ginger
2 tbsp roasted pepper corns smashed
zest and juice of 1 lime
1-2c matchstick daikon (regular radish works if you can't find them) and carrots ea
1c white vinegar
1 jalapeno sliced thin
1 seedless cucumber matchstick
2 tbsp~ hoison
siracha to desired heat
Bread - Fuck bread!
roast your pepper corns until fragrant then smash
mix salt sugar in water until dissolved
add remaining bringredients - bag and let it do it's thing over night.
remove from brine and dry - salt/pepper liberally
Sous vide at 140 for 2.5hrs or roast at 400 in the oven until desired temp is reached.
Dice your veg.. toss with 1tbsp salt 1 tbsp sugar. Let them wilt for 10 minutes then rinse with fresh water.
Dissolve 1/8c salt, 1/4c sugar in 1c white vinegar and 1c water for your quick pickled veg. Cover and let sit in fridge until ready to use. Can be made 1hr to 24hrs in advance.
Sear your meat.
Slice your meat. While you're hacking up your meat, slice your baguette, coat liberally with secret sauce on each side, bake in the oven you had pre-heated. 5 minutes at 400 should do it and you're ready for assembly.
Pour yourself a drink.
Save some for a stream side lunch the next day.