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Sous Vide Pork Loin Banh Mi Buns Recipe

November 17, 2016 by Jeanette 37 Comments

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Sous Vide Pork Banh Mi Buns - sous vide pork is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

Sous Vide Pork Loin Banh Mi Buns feature tender, juicy lean pork cooked in a sous vide bath. Learn what sous vide cooking is, the equipment used in sous vide cooking, what sous vide works best for, and food safety using sous vide. Sponsored by Hamilton Beach.

Sous Vide Pork Loin Banh Mi Buns - sous vide pork loin is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

Have you heard of sous vide cooking? It’s a new way of home cooking that has been used in restaurants for a while. I’ve been cooking using the sous vide method after participating in a one-of-a-kind Culinary Exploration Workshop at the Culinary Institute of America at Greystone several years ago.

Recently, Hamilton Beach sent me their Professional Sous Vide & 6-Qt. Slow Cooker to test out. Having made a number of sous vide recipes using an immersion circulator, I was curious how this self-contained sous vide water oven would compare.

Sous Vide Pork Banh Mi Buns - sous vide pork is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

I have to say that I love the convenience of having a self-contained sous vide unit that doubles as a slow cooker. It eliminates the need for a separate pot on my countertop and pulling the immersion circulator out of my storage closet. Since I use my slow cooker a fair amount during the cooler months, this is a big plus. The only application where an immersion circulator would work better is if I needed a deeper pot to cook larger quantities.

To make sous vide pork loin for these Sous Vide Pork Loin Banh Mi Buns, I seasoned the meat first. Then I sealed it in a food-safe bag using a vacuum sealer. Since I made a single large piece of pork loin for these Sous Vide Pork Loin Banh Mi Buns, I simply placed the bag directly into the water bath The Hamilton Beach Professional Sous Vide & 6-Qt. Slow Cooker does come with a sous vide rack to place small individual pouches of food but I did not use it.

Sous Vide Pork Banh Mi Buns - sous vide pork is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

I set the temperature on the sous vide cooker to 135 degrees for 3 hours, which resulted in a pork loin that was juicy and soft, slightly pink inside. After the pork loin was done cooking, I seared it in a hot cast iron skillet with a little oil.

Sous Vide Pork Banh Mi Buns - sous vide pork is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

These Sous Vide Pork Loin Banh Mi Buns are a leaner version of a pork belly bun. Served with pickled daikon radish and carrots, cucumber slices, cilantro and black garlic mayonnaise, they are reminiscent of Vietnamese Banh Mi except served on steamed Chinese buns.

Sous Vide Pork Loin Banh Mi Buns - sous vide pork loin is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

What is Sous Vide Cooking?

Sous vide is a cooking technique that means “under vacuum.” It’s a method of cooking where the food you are cooking is placed in an airtight bag and submerged in a precise temperature-controlled hot water bath. Food is cooked to the desired internal temperature. The result is food that is cooked consistently and evenly throughout. There are no overcooked or undercooked parts because the entire piece of food is cooked to the same temperature.

Sous vide cooking was actually developed by chefs for use by professional chefs in restaurants. Sous vide is great for producing consistently cooked foods in large quantities. It’s almost impossible to overcook anything using sous vide cooking technique.

What is Sous Vide Equipment?

When sous vide cooking was first introduced, it required commercial immersion circulator and vacuum sealers that can cost thousands of dollars. Today, sous vide cooking is much more affordable with home options that cost substantially less. Currently, there are two home options for sous vide cooking: (1) Stick immersion circulators that require just a large pot to cook sous vide and (2) Self-contained sous vide water ovens which is a self-contained water bath.

In addition to an immersion circulator or sous vide water oven, oftentimes, you will want to seal the food in a heat-safe bag, that is BPA-free and PVC-free. This can be achieved using either a home vacuum sealer or a resealable, food-grade plastic bag with the water displacement method. The reason you want to eliminate as much air as possible in the bag is to ensure efficient heat distribution from the water bath to the food for even cooking.

What is Sous Vide Best For?

I’ve found sous vide works best in a variety of situations:

  • Turning tough cuts of meat into tender meat (not stringy), e.g., short ribs, anything you would normally braise
  • Cooking less expensive cuts of meat to a texture that mimics more expensive cuts of meat, e.g., chuck roast
  • When you want softer textures for meat and fish, e.g., chicken, turkey, pork salmon
  • When you want to make amazing poached eggs in quantity

The texture of the pork loin for these Sous Vide Pork Loin Banh Mi Buns was evenly soft and juicy throughout the entire piece of meat, a texture that would be very difficult to achieve if cooked conventionally.

Is Sous Vide Safe?

Sous vide typically involves cooking food at lower temperatures, so one might wonder if sous vide is safe. Food safety is a function of both time and temperature, so as long as food is cooked at temperatures for a long enough period to achieve pasteurization, it is safe. Generally, food that is heated and served within 4 hours is considered safe. Pasteurizing food cooked sous vide requires a minimum cooking temperature of 126.1 degrees that varies depending on the food you’re cooking. Although the pork loin I made for these Sous Vide Pork Loin Banh Mi Buns was pink inside, it was cooked at 135 degrees for 3 hours, so it is considered pasteurized.

Note: Unpasteurized food is not suitable for people who are pregnant or those with weaker immune systems.
Hamilton Beach is providing one (1) Sous Vide 6-Qt. Slow Cooker to giveaway to my readers. (this giveaway is closed)

Sous Vide Pork Banh Mi Buns - sous vide pork is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise
5 from 6 votes
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Sous Vide Pork Loin Banh Mi Buns Recipe

A special appetizer that will impress your guests

Course Appetizer
Cuisine Asian
Keyword sous vide
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 16
Calories 169 kcal
Author Jeanette

Ingredients

  • 2 pounds boneless pork loin
  • Chinese five spice powder or your favorite spice mix
  • sea salt
  • ground black pepper

Daikon Carrot Pickles

  • 2 cups daikon julienned
  • 1/2 cup carrots julienned
  • 1/4 teaspoon sea salt
  • 2 1/2 tablespoons organic sugar
  • 1/2 cup rice vinegar

Black Garlic Mayonnaise

  • 3 cloves black garlic finely chopped
  • 1/2 cup mayonnaise

For Serving

  • steamed Chinese buns
  • English cucumber thinly sliced
  • leaves cilantro
  • steamed Chinese buns

Instructions

Sous Vide Pork Loin

  1. Season pork loin with five spice powder, sea salt and black pepper. Seal in sous vide bag or in a Ziploc bag.

  2. Fill sous vide cooker with water and set temperature of sous vide cooker to 135 degrees. Place bag with pork loin in water bath and cook for 3 hours. When ready to use, open bag, pat pork loin dry with paper towel. Sear in hot pan with a little oil. Slice thinly.

Daikon Carrot Pickles

  1. Heat sugar and water in a small saucepan until sugar melts. Turn off heat and cool.
  2. Place julienned daikon and carrots in a medium bowl and toss with salt. Let sit for 30 minutes; rinse and drain well. Add cooled sugar water and let sit for an hour. Refrigerate until ready to use.

Black Garlic Mayonnaise

  1. In a small bowl, mix together black garlic and mayonnaise. Set aside until time to serve.

To Serve

  1. Steam Chinese buns until hot. If they are defrosted, it will only take 5 minutes. Spread a little Black Garlic Mayonnaise inside bun. Lay a slice of pork loin inside bun. Top with two cucumber slices, some (drained) daikon carrot pickles and a few cilantro leaves.

Nutrition Facts
Sous Vide Pork Loin Banh Mi Buns Recipe
Amount Per Serving
Calories 169
* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts do not include steamed Chinese buns.



For more sous vide recipes to try, you might like:
Perfect Poached Eggs
Brined Sous Vide Turkey with Sage Spice Rub
Sous Vide Chinese Drunken Wine Chicken

Sources:
Codlo Sous-Vide Guide & Recipes, Grace Lee
Sous Vide Cooking Times and Temperatures, MolecularRecipes.com

Disclosure: I received a Hamilton Beach Sous Vide & 6-Qt. Slow Cooker to review for this post, and Hamilton Beach is providing a free unit to one of my readers.

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Filed Under: appetizers, Asian Tagged With: Hamilton Beach, sous vide, sponsored post

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Comments

  1. rob b says

    November 17, 2016 at 9:19 am

    I want to try som eof the steak recipes that I keep seeing….perfect inside and then sizzled outside on fire!

    Reply
  2. amber says

    November 17, 2016 at 11:15 am

    seafood

    Reply
  3. Dee Fedor says

    November 17, 2016 at 11:34 am

    I really want to try this with poached eggs! Also steak.

    Reply
  4. Lisa Shepherd says

    November 17, 2016 at 11:58 am

    I would cook a roast for Italian Roast Beef sandwiches!

    Reply
  5. Stacie fontinell says

    November 17, 2016 at 12:17 pm

    This! It looks amazing!!

    Reply
  6. Kristen says

    November 17, 2016 at 3:24 pm

    I would try sous vide eggs!

    Reply
  7. HS says

    November 17, 2016 at 3:33 pm

    I would make Beef Stew in Red Wine.

    Reply
  8. Meena R says

    November 17, 2016 at 5:30 pm

    This sounds really interesting. I usually use a slow cooker to make apple jams and sauces so I’d like to see how well the sous vide slow cooker would work with that.

    Reply
  9. David says

    November 17, 2016 at 7:15 pm

    We usually cook our tenderloins in a slow cooker, so I would like to try it in a sous vide.

    Reply
  10. Elena says

    November 17, 2016 at 7:57 pm

    I would cook roast beef

    Reply
  11. Jessica To says

    November 17, 2016 at 9:20 pm

    I would try beef stew in it.

    Reply
  12. Sj Dc says

    November 18, 2016 at 12:08 am

    would love to try a chicken breast or any other cuts of meat that can dry easily

    Reply
  13. Julie Wood says

    November 18, 2016 at 8:42 am

    I want to cook Roast Beef in this amazing cooker!

    Reply
  14. Angie@Angie's Recipes says

    November 18, 2016 at 9:41 am

    That’s a pretty cool gadget! The pork loin looks so tender and juicy.

    Reply
  15. Natalie says

    November 18, 2016 at 9:59 am

    I would love to try sous vide salmon.

    Reply
  16. Peggy says

    November 18, 2016 at 12:50 pm

    They are also great for pasteurising whole eggs so raw egg can be used in recipes with complete confidence. Very handy when cooking for the very young, the elderly or anyone with a compromised immune system.

    Some of the reusable food squeeze pouches are rated for cooking in. They make the easiest yogurt, custard etc. Have you tried using them?

    Reply
  17. Kelly Tupick says

    November 18, 2016 at 3:10 pm

    I would like to cook a slow roasted Italian pot roast.

    Reply
  18. Steve Weber says

    November 18, 2016 at 5:25 pm

    I would try sous vide eggs!

    Reply
  19. Tina W says

    November 19, 2016 at 4:34 am

    I want to try duck breast sous vide, they always turn out dry for me.

    Reply
  20. Glen Hough says

    November 19, 2016 at 9:30 am

    cheesy chicken broccoli caseroll

    Reply
  21. Melissa T says

    November 19, 2016 at 3:30 pm

    I would cook a roast in it

    Reply
  22. Rachel says

    November 19, 2016 at 3:59 pm

    I would like to make sous vide salmon or cod.

    Reply
  23. Holly says

    November 19, 2016 at 4:59 pm

    Dying to try sous vide salmon 🙂

    Reply
  24. Annette says

    November 20, 2016 at 1:05 am

    5 stars
    I’d like to cook chicken breast in the sous vide cooker.

    Reply
  25. Annette says

    November 20, 2016 at 3:52 pm

    I’d like to try a sous vide cooker for both roast beef and turkey breast. 😉

    Reply
  26. Ellen Casper says

    November 21, 2016 at 12:06 am

    I would love to cook a roast in it.

    Reply
  27. Leigh Anne Borders says

    November 21, 2016 at 12:05 pm

    5 stars
    I would love to try out some roast beef recipes. I have not really done much of those.

    Reply
  28. Nikki Fahey says

    November 22, 2016 at 7:00 am

    That’s a pretty awesome gadget! The pork loin looks so satisfying and juicy.

    Reply
  29. Karen D says

    November 22, 2016 at 9:24 am

    Saw a recipe for croeme brulee in s aousvide cooker thakat I’d like try

    Reply
  30. Vicki says

    November 22, 2016 at 10:01 am

    I would try Meatloaf with Provolone Cheese or a Pecan Pie

    Reply
  31. heather says

    November 22, 2016 at 5:19 pm

    5 stars
    I would love to try sous vide steak.

    Reply
  32. Lee Mckeon says

    November 23, 2016 at 6:52 am

    I would make beef stew!

    Reply
  33. Tee Anderson says

    November 23, 2016 at 9:35 am

    I would love to try sous vide salmon.

    Reply
  34. Amy L says

    November 23, 2016 at 5:57 pm

    I’d like to cook salmon sous vide to keep it moist and tender.

    Reply
  35. Sarah Mayer says

    November 23, 2016 at 6:54 pm

    I would love to make short ribs.

    Reply
  36. Thomas Murphy says

    November 23, 2016 at 9:22 pm

    I would cook beef stew

    Reply
  37. Terry Stevens says

    November 23, 2016 at 10:11 pm

    I would love to cook a whole chicken, roast, pork roast and so much more.

    Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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