Sous Vide Pork Thigh With Sour Turnip & Fried Eggplant Skin | Little Kitchen

It's time for a recipe where we cook a traditional dish in a modern - sous vide style! . That's right. We've got our hand on a sous vide cooker thanks to the good guys from Anova! . So how did we prepare the dish? . We cut the pork into nice big steaks. Then we salted them and put them with some butter into a plastic bag with a zip lock. We submerged the bag into water so that we squeezed out all the air. That's right! You don't actually need a vacuum sealer to start cooking sous vide! We then sealed the bag and set the temperature on the Nano cooker to 60C and the timer on two hours. . While the pork is cooking in its warm bath you can easily prepare everything else. . Bring to a boil some beef, chicken or any other stock. Add pre cooked sour turnip. Stir and cook for 5 - 10 minutes. Then add sour cream, cumin, fresh garlic and salt to taste. Stir and boil until you get the consistency of the sauce you prefer! When done, put aside and wait for the pork to cook. If the turnip gets cold while the pork is still cooking, don't you worry, just re-heat it. . After two hours the pork should be done and perfectly tender and still juicy thanks to the sous vide cooking method! . Melt some butter and wait till the pan gets searing hot. Put the chops in and flip them when golden brown. Add some salt and black pepper to taste and you're done. . Serve and garnish with fried eggplant skin. Oh...About that! Just peel off the skin of an eggplant, roll it up and slice as thin as possible. Salt and fry in hot oil for a minute or two - video next time! . What's your favorite sous vide recipe!? . Follow us on Instagram for more content! https://www.instagram.com/mala_kuhna/