Sous-Vide Pork Loin With Roasted Plum Teriyaki Sauce And Gingered Baby Bok Choy

• 5 pounds pork loin
• 2 cloves garlic peeled and crushed
• 1 inch ginger piece, grated on a microplane
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 bunch scallions sliced
• 1 pinch salt
• 1 pinch white pepper
• 4 plums
• 1/4 cup Japanese soy sauce shoyu
• 1/2 cup pork stock
• 4 cups garlic peeled and crushed
• 1 inch ginger piece, grated on a microplane
• 3 tablespoons brown sugar
• 2 tablespoons mirin
• 1 pound baby bok choy
• 2 inches ginger piece, cut into matchsticks
• 2 cloves garlic sliced
• 1 tablespoon soy sauce

1. 1. For the pork: Evenly split the pork and the remaining ingredients into two sous-vide bags and vacuum seal
2. 2. Sous-vide the bags at 137u0b0F for an hour and 45 minutes. Remove from water, allow to cool and hold for service
3. 3. For the Roasted Plum Teriyaki Sauce: Roast plums in a 350u0b0F oven until blistered. Peel and pit roasted plums. Combine roasted plums and remaining ingredients in a pot and bring to a simmer; allow reducing, and thickening by approximately a third. Keep chunky or blend and pass through a sieve; reserve hot for service
4. 4. For the Sauteed Bok Choy: Blanch baby bok choy in salted water for one minute, shock in ice water and hold for service

pork loin, garlic, ginger, soy sauce, sesame oil, scallions, salt, white pepper, plums, soy sauce shoyu, pork stock, garlic, ginger, brown sugar, mirin, choy, ginger piece, garlic, soy sauce

Taken from www.yummly.com/recipe/Sous-Vide-Pork-Loin-with-Roasted-Plum-Teriyaki-Sauce-and-Gingered-Baby-Bok-Choy-2255340 (may not work)