So I mostly sous vide steak and seafood, and I’m trying to do more pork. I have these boneless not very thick pork chops in an al pastor marinade; should I sear them in any way? I usually torch beef. Thanks!
So I mostly sous vide steak and seafood, and I’m trying to do more pork. I have these boneless not very thick pork chops in an al pastor marinade; should I sear them in any way? I usually torch beef. Thanks!
by LookDamnBusy
5 Comments
PassStunning416
I do when I SV pork chops.
Ok-Character-6239
When they are really thin, I put them in the fridge after SV. Then sear right from the fridge with the idea the center will warm up during searing without over cooking. I pan sear and never used a torch, so your results might be mixed.
SirGunther
That’s going to be amazing, pork in general is phenomenal SV’d. Personally, I’d shred it, I might’ve seared it pre SV since the marinade going to make a mess of things. But, who knows, could be good doing it after?
zimtastic
Generally I find SV is better for thicker cuts, as thin ones can overcook in the pan when you sear.
I’d ice bath those, or stick them in the fridge and sear once they are cold. That should allow you to get a decent sear without overcooking.
nails_for_breakfast
Yeah if you’re going to leave it whole and not shred it you should sear it somehow. Pork has a bit of a slimy texture on the outside straight out of the SV
5 Comments
I do when I SV pork chops.
When they are really thin, I put them in the fridge after SV. Then sear right from the fridge with the idea the center will warm up during searing without over cooking. I pan sear and never used a torch, so your results might be mixed.
That’s going to be amazing, pork in general is phenomenal SV’d. Personally, I’d shred it, I might’ve seared it pre SV since the marinade going to make a mess of things. But, who knows, could be good doing it after?
Generally I find SV is better for thicker cuts, as thin ones can overcook in the pan when you sear.
I’d ice bath those, or stick them in the fridge and sear once they are cold. That should allow you to get a decent sear without overcooking.
Yeah if you’re going to leave it whole and not shred it you should sear it somehow. Pork has a bit of a slimy texture on the outside straight out of the SV