04/03/2024
This was a different approach to a favorite dish of mine…
Somewhere between souvlaki, shawarma & gyro…this was sous vide cubes of pork shoulder, cooked for ~20 hrs at 156* where it was quite tender and nearly shreddable, and then finished in a super hot pan to get some char on it. The pork was sliced into cubes, then cooked in the bag with a blended paste of: fresh herbs from the garden (oregano, thyme, rosemary, marjoram), dried oregano, garlic, lemon juice, lemon zest, red wine vinegar, red pepper flakes, salt, pepper, dashes of fish sauce and maggi seasoning. I chilled it until ready to eat, and then quickly seared in a scorching hot pan, flattening the cubes against the super hot pan. As it seared, I added a little bit of a lemon & herb salt, as well as drizzled a blend of olive oil, lemon, red pepper flakes and smoked salt on top.
Served it with roasted garlic spread; homemade tzatziki (grated & strained cucumber, grated garlic, lemon zest, fresh mint, white pepper, olive oil and skipped the dill as I was out of it); fresh cooked pita; sliced tomatoes, arugula, thin slices of red onion (rinsed to remove the harshness); and hummus.
Definitely a dish that gets me excited about outdoor dining and late spring and summer meals. ☀️ And yes, those are papertowel napkins 🤷🏻♂️
