Ingredients:

FOR THE PORK:
3 tablespoons smooth peanut butter
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon finely grated ginger
2 teaspoons dark brown sugar
2 teaspoons Sriracha or chili-garlic paste
1 ½ teaspoons fish sauce
3 garlic cloves, finely grated or minced
2 pork tenderloins, trimmed
Extra-virgin olive oil, as needed

FOR THE CELERY SALAD:
2 teaspoons toasted sesame oil, plus more as needed
2 teaspoons rice vinegar or lime juice, plus more as needed
½ teaspoon freshly ground black pepper
¼ teaspoon fine sea salt, plus more as needed
1 large or 2 small celery stalks, cut crosswise into thirds, then very thinly sliced lengthwise
1 cup thinly sliced fennel bulb
¼ cup thinly sliced spring onions
¼ cup fresh coriander leaves, plus more for garnish
Chopped roasted peanuts, for garnish
Sesame seeds, for garnish (optional)

Serves: 4 - 6
Preparation time: 2.5 hours

Method:

Set sous-vide machine to a temperature to 57 degrees.

Meanwhile, prepare the sauce: In a small bowl, whisk together peanut butter, sesame oil, soy sauce, lime juice, ginger, sugar, Sriracha, fish sauce and garlic.

Place pork in a sous-vide bag, then pour sauce all over meat. Lower bag into heated water, weighing the bag down if necessary, and cook pork for 2 hours.

Heat broiler and place a rack 4 inches from heating element.
Remove pork from sous-vide bag and transfer to a rimmed baking sheet. Pour remaining cooking liquid into a small saucepan. Bring sauce to a simmer over high and let cook until slightly thickened, about 2 minutes. Cover to keep warm, and set aside.

Drizzle pork with olive oil and broil until charred in spots, 2 to 3 minutes. Transfer to a cutting board and let rest, 5 minutes.

Meanwhile, make the celery salad: In a large bowl, whisk together sesame oil, rice vinegar, pepper and salt. Toss with celery, fennel, scallions and cilantro. Taste and add more salt, sesame oil and rice vinegar if needed.

To serve, slice pork and drizzle with sauce. Top with celery salad, peanuts and sesame seeds, if you like. Garnish with cilantro leaves.

Contributor: Cam