Previously I did a pork loin with a coffee-chocolate rub. It was so nice that I thought I’d get another pork roast and experiment with another variation. This time it’s 2.5 lbs and I used a pot for the brining step. Getting a later start means a much shorter brine:
- 2.5 c kosher salt
- 2.5 c maple syrup
- 1 q water
- Thyme, ginger, a crushed clove of garlic
Brining started at 12:45.
Side of glazed carrots
While the brining was underway, I set up the Nomiku at 183F to make a side of glazed carrots. I modified the recipe by adding some fresh ginger.
- Peeled carrots cut faux-tournee
- Slices of fresh ginger
In the past, the problem with doing vegetables has been outgassing causing the bags to float. I wrapped a couple of knives in plastic wrap and put them in the bottom of the bag as a weight. This turned out to be not enough weight, so I enlisted a potato masher to hold the bag under. Started at 1:30PM
Turned down the heat at 2:30 and pulled the carrots. Into the fridge. The knives meant I needed to use an elongated platter. Clearly, the submerging the vegetables methods need some refinement.
Back to the pork
After 2 hours of brining, bagged the pork while the bath was cooling down to 138F. Final adjustment of the temp downward was easy – I scooped out some of the hot water and added back tap water. Into the bath at 2:45PM. Worked in the garden and watched the USA-Portugal World Cup game (If only Michael Bradley doesn’t turn the ball over in stoppage time!).
Glazing, browning, serving
- Maple syrup
- Cider vineagar
- Dijon mustard
- Dash of Worcestershire sauce
Reduced over low heat until syrupy. Painted on the roast and caramelized under the broiler. Meanwhile, put the carrots in a saute pan and heated until the liquid boiled down to a glaze. Added some parsley.
The liquid from the sous vide bag was used to dissolve the last bit of the glaze and a bit of the browned stuff from the broiler pan. This sauce was spooned onto the meat and some rice.
The pork was tasty and tender, and, as predicted, the maple-mustard glaze didn’t dominate the pork as much as the coffee/cocoa spice rub. I think I might try butterflying a future roast to increase the surface area, though, to get more of the crusty browned parts. The carrots were excellent.