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Sichuan Stir-Fried Pork in Garlic Sauce | America's Test Kitchen
Jennifer Stetson in the ATK group made this and she sous vide the pork. Here were her instructions: I cut the pork into the proper size, made a 1/2 batch of sauce, and froze the pork and sauce together. Then I SV as if it were a 1/2” pork chop (135 degrees for 45 min from frozen....and my frozen package was 1/2” thick).

On dinner night, I prepped the sauce and veg, dropped the frozen pork into the water bath, cooked the veg, then brought it all together at the end.

Next time, I’ll probably double the sauce and let it really thicken before adding the meat and such. The pork had definite “foodsaver bag” markings on the outside. It didn’t affect anything but the look, but a thick sauce will mask that. And the sauce is my favorite part anyways
Recipes  stirfry  Asian  pork  garlic  ATK  Cooks  weeknight  classic  sousvide  makesoon  sauce 
3 days ago by lala7625

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