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