Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 500 grams of pork loin generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then place it into a vacuum-sealable bag with 1 tablespoon of olive oil.

2. 2

   Vacuum seal the bag and cook the pork loin in a preheated sous-vide water bath at 60°C (140°F) for 2 hours, ensuring the bag is fully submerged.

3. 3

   While the pork cooks, peel and chop 2 medium ripe plantains, then steam them until very tender, approximately 15 minutes, or boil them until tender, approximately 10 minutes.

4. 4

   In a food processor or blender, combine the cooked plantains, 4 cloves of black garlic, 100 ml of coconut milk, and 0.5 teaspoon of cumin powder, blending until a smooth puree forms; adjust consistency with a splash more coconut milk if needed and season with salt to taste.

5. 5

   For the accompanying salsa, finely dice 0.25 of a red onion and 0.25 of a bell pepper, then combine them in a small bowl with 0.25 cup of chopped fresh cilantro, 2 tablespoons of lime juice, 1 tablespoon of aji amarillo paste, and 1 tablespoon of olive oil, stirring well and seasoning with a pinch of salt.

6. 6

   Once the sous-vide cooking is complete, remove the pork loin from the bag, pat it completely dry with paper towels, and sear it in a hot pan with 1 tablespoon of olive oil for 1-2 minutes per side until a golden-brown crust develops.

7. 7

   Let the seared pork loin rest for 5 minutes before slicing it into medallions, then serve immediately with a generous portion of the black garlic and plantain puree and a spoonful of the fresh salsa.