I wanted to sous vide some pork loin to see how it would come out at different temperatures. This is attempt one at 62°C which means the pork is medium-well, or pretty much cooked all the way through. I already had some corn tortillas from Cool Chile Co and I made a crunchy salad with a julienne of apple, fennel and red onion, dressed with fresh lime juice and cider vinegar to give it a tang.
I rubbed the pork in an earthy spice mix of black pepper, cumin, coriander and fennel with some blended garlic and smoked jalapeños. I already had the smoked chillies from an earlier recipe but you can use normal chilis or try some Gran Luchito smoked chilli paste instead.
The juicy, spiced pork married beautifully with the crunchy, sweet and tangy salad. The corn tortillas have a great natural flavour and added a bit of bitter char when toasted in a dry skillet.