Sous-Vide Pork Loin with Roasted Plum Teriyaki Sauce and Gingered Baby Bok Choy

Pork Foodservice


  • 5 pounds pork loin
  • 2 cloves garlic (peeled and crushed)
  • 1 inch ginger (piece, grated on a microplane)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/2 bunch scallions (sliced)
  • 1 pinch salt
  • 1 pinch white pepper
  • 4 plums
  • 1/4 cup Japanese soy sauce (shoyu)
  • 1/2 cup pork stock
  • 4 cups garlic (peeled and crushed)
  • 1 inch ginger (piece, grated on a microplane)
  • 3 tablespoons brown sugar
  • 2 tablespoons mirin
  • 1 pound baby bok choy
  • 2 inches ginger (piece, cut into matchsticks)
  • 2 cloves garlic (sliced)
  • 1 tablespoon soy sauce


  1. 1. For the pork: Evenly split the pork and the remaining ingredients into two sous-vide bags and vacuum seal
  2. 2. Sous-vide the bags at 137ºF for an hour and 45 minutes. Remove from water, allow to cool and hold for service
  3. 3. For the Roasted Plum Teriyaki Sauce: Roast plums in a 350ºF oven until blistered. Peel and pit roasted plums. Combine roasted plums and remaining ingredients in a pot and bring to a simmer; allow reducing, and thickening by approximately a third. Keep chunky or blend and pass through a sieve; reserve hot for service
  4. 4. For the Sautéed Bok Choy: Blanch baby bok choy in salted water for one minute, shock in ice water and hold for service
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