Sous Vide Curry Rubbed Pork Loin w/Japanese Curry

Poor man's Sous Vide

Loin submerged

4hrs later

Rub
Hot Curry powder
Ghost Chile powder
Paprika
Oregano
Parsley
Dehydrated garlic powder
Dehydrated onion powder
Kosher Salt

Pork was unbelievably tender and juicy! Cooked to a perfect 140deg

 

[sicman]

that looks awesome.

 

[Scovie]

Very Nice NCH. That Pork is Perfect.
Nice bark, nice color, and very nice plating.
Nice job.

 

[SumOfMyBits]

Sous vide... always wanted to try this method, but never thought I had the equipment. I know there is more going on than just a Crock Pot. Is that a thermometer that cuts off power at a certain temp? Never seen one of those before. Please share your method in detail Nor Cal. The meal looks great, BTW. But I'm more interested in your equipment setup.

 

[Nor Cal Heat]

Thanks guys!

I was going to DIY
http://www.chow.com/...ur-slow-cooker/

Till I saw this contraption that controls everything, I got it ebay for much cheaper
http://sousvideq.com/

It's easy. Plug it into the wall, plug the crock pot into the controller, turn crock to high and adj temp on controller. Pre-heating water bath takes about 2hrs. No need for circulation of water since I'm only doing small amounts, but if you wanted some water movement use a fish tank compressor to shoot in some air. The 1st attempt was an 8oz top round cooked in a ziplock bag to a balmy 132deg for 90min. Then pan seared with some clarified butter. Unbelievably moist and tender. Also tried one searing the surface with a torch, but pan seared is the way to go. Played around with eggs at 140deg to top my Loco Moco, was cool but like sunny side up pan fried better.

The controller is Celsius (only downside). The pork was rubbed, placed in vac sealed bag and cooked to 132deg for 2hrs then pan seared on high heat, about 60sec per surface. The meat was so moist and tender, reminded me of a prime cut of beef. You could cut it with a fork.