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.

Pork cutlet cooked sous vide. Ready to slice. Gary Lum.
Pork cutlet cooked sous vide. Ready to slice.
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Sous vide pork cutlet with mint salad and spring onion butter sauce

Check Yummy Lummy’s latest post

Please visit my post at Yummy Lummy on my second work trip to Norfolk Island and check out what I ate.

Norfolk Island Captain Cook’s stones.

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I’m back after spending four days in Norfolk Island for work.

I’ve put on a couple of kilograms.

Coles, Australian pork. Pork cutlet wrapped. Gary Lum.
Pork cutlet wrapped.
Continue reading “Sous vide pork cutlet with mint salad and spring onion butter sauce”