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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 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.