Pork
Sous-B-Q: Pork Belly, Part Two--Double Smoked
Bacon is always pork belly, but not all pork belly becomes bacon. This recipe shows how sous vide benefits the uncured version.
View recipe
Skip to recipes
THE LIPAVI KITCHEN
pork recipes
15 sous vide recipes tagged “pork”, with ingredients and step-by-step methods from the LIPAVI kitchen.
A little inspiration.
A lot of possibility.
YOUR SELECTION
Pork
15 recipes · Page 1 of 2
Pork
Sous Vide: Pork Tenderloin Persillé--2020
This economically priced cut combined with a French inspired presentation adds an unexpected WOW factor to the overall experience.
View recipePork
Sous Vide: Pork Tenderloin--the Breaded Cutlet--2020
Sous vide processing brings uniform tenderness, consistency, and even a bit of flair to this classic home style dish.
View recipePork
Sous Vide: Preparing a Whole Pork Loin for Sous Vide Processing--2020
Big box stores offer discounted primal cuts of meat, among them whole pork loins. This article explains how to make the most of …
View recipePork
Sous Vide: Pork Shoulder Cutlets--2021
Sous vide processing streamlines this classic old-fashioned dish by eliminating the necessity of "pounding" the meat to achieve tenderness.
View recipePork
Sous-B-Q: Baby Back Pork Ribs 2021
Sous vide simplifies tenderization of this iconic cut, streamlining the subsequent smoking process.
View recipePork
Sous-B-Q: Dry Rub Pork Spare Ribs
Pork spare ribs have become one of the most popular synergies of sous vide processing and traditional rustic culinary styles.
View recipePork
Sous Vide: Dashi-Nori Seared Pork Belly
Bacon is called "bacon" to insulate us from the squeamishness caused by the term "pork belly." Anatomically, the two items are identical!
View recipePork
Sous Vide: Pork Cutlet "Tonkatsu"
The humble cutlet is truly global. Unlike most Western dishes, the crispy crusted, coffee shop standby has infiltrated the Pacific Rim!
View recipePork
Sous Vide: Tonkatsumaki; Sushi Roll with Crispy Pork Cutlet
You wouldn't think sous vide had much in common with Japanese boutique cuisine, but the devotion to precision and freshness is mutual.
View recipePork
Sous-B-Q: Smoked Pulled Pork and Then Some
Using sous vide to pre-pasteurize/preserve/tenderize the shoulder simplifies the smoking process.
View recipePork
Sous-B-Q™: Pork Spareribs with Ginger Glaze
Synergizing the most popular cut of fresh pork with Asian influences.
View recipe