Marinated over night:
- 1 small can ancho chilies
- 1 Tbsp cumin seeds
- 1 Tbsp maple syrup
- 1 Tbsp salt
- 8 cloves confit garlic + olive oil
- 2 giant bone in pork steaks
Put this in a ziploc bag and in marinated in the fridge overnight.
I used my giant pot and put the Anova Sous vide on at 62.5C for 3.5 hours.
Here’s the ziploc just out of the water bath
I used my torch to sear the fat. Don’t think it did much and not really needed for the pork.
Final plate. These pork steaks were gigantic. Meat was tender and flavourful. The smokiness and spice of the anchos is a bit much for Rachael, I really liked it.