Sous Vide Thai Roasted Red Pork

Roasted Red Pork with Rice is a popular dish in Thailand.  It’s a common dish found at little mom & pop restaurants and street food vendor stalls.  It’s also easy to make at home.  All you need to make this popular dish is a spice mix packet that can be found at most Asian markets.

You can follow the directions on the back of the package and I’ve made it that way before but I wanted to try to make this using my Anova circulator so the directions below are for my method.

Sous Vide Thai Roasted Red Pork
Prep time
Cook time
Total time
Serves: 2
  • (1) 10 lb. pork loin (cut into 2"x6" strips - yields 4 pieces)
  • 1 package Roasted Red Pork Seasoning Mix
  1. Cut the pork loin into 2"x6" pieces that will fit into individual vacuum seal bags.
  2. Rinse and dry the pork loin pieces. We want a dry surface for the seasonings to stick to.
  3. Rub the seasoning mix all over the pork and coat generously.
  4. Place one pork loin into a bag and vacuum seal. Let the pork marinate for 24 hours.
  5. Set your immersion circulator to 140 degrees and submerge the pork loin completely into the water and cook for 3 hours.
  6. The loin is finished at this point. You can give it a quick sear in a hot skillet if you wish but it's not necessary.
Each 2"x6" should yield 2 servings. You can cook all of the loins at one time or cook as needed. The vacuum sealed loin pieces will keep in the fridge for about a week or you can freeze them.

I definitely prefer the sous vide method compared to roasting in the oven. The pork loin stayed nice and moist and was perfectly cook.  We even heated up leftovers the next night and the pork retained its moisture. Absolutely wonderful!

I served the Roasted Red Pork with baby broccoli sautéed in sesame oil with minced garlic, egg pancake strips and sous vide radishes over Jasmine rice.

Finished dinner bowl with the Thai Roasted Red Pork, baby broccoli sautéed in sesame oil and garlic, egg pancake strips with green onions and sous vide radishes over jasmine rice.


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