Recipe Under-live caramel pork

1. In a bowl, mix all the ingredients of the marinade by whisking with a fork.

2. Cut the pork spins into small 1 cm side strips.

3. In a vacuum bag, place the pieces of pork, then add the marinade. Mix everything well and place the bag in the vacuum machine. Remove the air from the bag by pressing "manual suction", then "welding".

4. Then store the bag in the refrigerator throughout the night.

5. The next day, set the thermoplonger to 55 ° C in a pot filled with water. When the temperature is reached, immerse the bag in the double boiler and cook for 3 hours.

6. Once the cooking is finished, take the pocket out of the water. In a pan with a drizzle of sunflower oil, brown the meat, without the marinade juice, until it brings, then caramelise on all sides. Serve hot.

Tip: Prepare a second bag and cook it at the same time. You can keep the vacuum recipe in the freezer.

Advice: Caramel pork goes perfectly with Nature Basmati rice. If you find it, you can also sprinkle it with Thai basil to reveal all the flavors.