An interesting and delicious combination of Asian flavors with curry powder, served with vegetables, tender sous vide pork and wild-caught shrimp.
For the sauce:
1/4 cup soy sauce
2 tablespoons tahini
1 tablespoon molasses
1 1/2 tablespoons seasoned rice vinegar
2 garlic cloves, pressed in garlic press
1 teaspoon sriracha
2 teaspoons sesame oil
2 tablespoons curry powder (important: save for step 2)
1 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into long 2" strips (similar to the shape of pork tenderloin)
8 ounces whole wheat thin spaghetti
1 bunch green onions, thinly sliced
2 green bell peppers, thinly sliced
8 ounces sugar snap peas
4 eggs, whisked
8 ounces raw shrimp (I use 70/90 frozen wild-caught raw shrimp, peeled and deveined)
Canola oil as needed for frying ingredients
Mix all the sauce ingredients except curry powder until completely combined.
In a gallon ziplock bag, combine the pork and half of the sauce. Cook sous vide 150*F at least 1 1/2 hours, up to 4 hours. To the remaining half of the sauce, add the 2 tablespoons curry powder and set aside.
When the pork has about 30 minutes until done, bring a pot of water to the boil and cook pasta according to package instructions. Drain (do not rinse) and spread out onto a sheet tray so it can cool quickly.
Individually stir fry each of the vegetables in a bit of canola oil for a few minutes. Move each to a plate to cool quickly.
Scramble the egg with a bit of oil on medium heat until almost completely cooked. Move to a plate and spread evenly to allow it to cool quickly.
When the pork has finished sous vide, remove from the bag and sear on a saute pan over medium high heat with a bit of canola oil. Let rest on a cutting board.
Add the liquid from the pork to the pan. Let reduce a couple of minutes and then add the shrimp (it can still be frozen - as it cooks, it will thaw and release the flavor of the shrimp which is delicious in this dish). Cook until fully pink and move to a plate to cool quickly. Leave the sauce in the pan.
Cut the pork into thin slices and coat in the sauce in the pan. Do not have the heat on - just stir to coat.
To assemble: toss the spaghetti in a large bowl with the remaining sauce from step 1 until completely coated. Add all the remaining ingredients. Portion into containers as desired.
To serve: heat individual servings in the microwave for 2-3 minutes covered (container lid not latched), stirring halfway.
Makes 4 servings.