Leftover sous vide pork cutlet salad

I cooked two pork cutlets on Sunday and left one in its vacuum bag in the refrigerator so I could enjoy it later in the week.

If you’re interested in sous vide cooking, I cooked the pork at 57 °C for 75 minutes.

Ingredients

• Leftover sous vide cooked pork cutlet
• Cos lettuce
• Cherry tomatoes
• Red onion
• Fennel
• Parsley
• Coriander
• Mint
• Lime zest
• Lime juice
• Olive oil
• Queensland nut oil

Instructions

1. Remove the pork cutlet from its vacuum bag.
2. Pat the surface dry with kitchen paper.
3. Get a frypan hot.
4. Brush some Queensland nut oil over the pork cutlet and sear both sides.
5. Allow the pork to rest while making the salad.
6. make a salad with shredded cos lettuce, halved cherry tomatoes, chopped parsley, chopped coriander, chopped mint, and lime zest.
7. Make a salad dressing by mixing some olive oil with the lime zest.
8. Add the salad dressing to the salad and toss the salad.
9. Don’t look up toss the salad in Urban Dictionary.
10. Slice the pork thinly and toss in the salad.

Thought of the day

If I was the showrunner for LAW & ORDER I would have cast Jonathan Frakes as the love interest for Carolyn McCormick who played clinical/criminal psychologist Dr Elizabeth Olivet. Then Riker could have had an ongoing relationship with Minuet from Star Trek The Next Generation episode “11001001”.

Lunch