I’m asked very often about sous-vide cooking, so we will be cooking the pork tenderloin sous-vide and then finishing in a hot cast iron skillet for a beautiful sear. We will make extra of the amazing sauce for the coconut rice and the chopped salad will be great knife skills practice too!
Sous-Vide Peanut-Ginger Pork with Celery Slaw and Coconut Rice
Crispy Shrimp Spring Rolls with Sweet Chile Sauce
Chopped Thai Salad with Sesame Garlic Dressing
Coconut Creme Caramel
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