THE LIPAVI KITCHEN
22 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
22 recipes · Page 2 of 2
Rubs, Seasoning Blends and Crusts
A custom assortment of complementary/contrasting aromas adds flavor and eye appeal to your perfectly cooked sous vide proteins.
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Rubs, Seasoning Blends and Crusts
Sous vide processing provides perfectly cooked food--this quick and simple rub/seasoning blend adds flavor and eye appeal.
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Pork
The humble cutlet is truly global. Unlike most Western dishes, the crispy crusted, coffee shop standby has infiltrated the Pacific Rim!
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Pork
You wouldn't think sous vide had much in common with Japanese boutique cuisine, but the devotion to precision and freshness is mutual.
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Pork
Using sous vide to pre-pasteurize/preserve/tenderize the shoulder simplifies the smoking process.
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Pork
Synergizing the most popular cut of fresh pork with Asian influences.
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Pork
Traditional and modern elements are brought together to form a vibrant but comforting dish.
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Sauces
a savory mix of dry ingredients that fuses Asian and Mediterranean flavor profiles. This unlikely but amazingly simple seasoning mix goes equally well …
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Pork
Entrées that feature stuffings evoke festive images of both comfort and style. The idea of an "all-in-one" main course has universal appeal.
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Pork
The French word "paillard" has a literal meaning unrelated to the dish. The dish itself was coined after a 19th century restaurateur.
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