Courtesy of Recipe Contest Winner, Cesar Pinon INGREDIENTS 1 pound (500 grams) pork loin 3 tablespoons (45 ml) achiote paste 3 ounces (100 milliliters) orange juice 1/2 teaspoon (2.5 ml) oregano 2 bay leaves salt and pepper to taste 1 cup (240 ml) crushed pineapple, drained INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. In a bowl, prepare the seasoning by combining the achiote paste, orange juice, oregano, bay leaves and salt and pepper. Rub the pork all over with the seasoning mixture. Put the loin into a cooking pouch and vacuum seal. Submerge the pouch in the … Read More
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