Two Porkers: Sous Vide and an Original Green Curry Recipe

Every now and then I get a comment on one of my Food Porn posts: "Have you done anything Sous Vide lately?" Nope; not in a while, at least.

Until two nights ago. Now, while the Sous-Vide Supreme is indeed a wonderful device, I just got out of the habit while firing up the grill last summer; then a move in September and not having taken the time to figure how I was going to integrate it into my kitchen setup and…excuses, excuses…I just didn’t get to it. But as always happens with me I can be indifferent to something for months on end and then one day, for no apparent reason, become just as obsessed as I had been indifferent. Perhaps I’m ADD-OCD: I get bored with obsessions and move quickly onto the next.

In terms of sous vide cooking, I’ve not done a huge lot of it but what I like best about it is the way it magically transforms "the cheap meats." Chicken, pork chops, salmon…they all become quite different in terms of flavor and texture. I think my favorite, however, is pork chops; so that’s what I did for this revival. Same basic procedure as in that link, i.e., 131F for an hour, then torch ’em. I went an extra 10 minutes, allowing for the frenched bone. These were from my meat CSA, so pastured. A bit leaner, they were, but pink inside while being fully cooked and very tasty. Click on the images for the hi-res versions.

Pork Chop Sous Vide
Pork Chop Sous Vide

On the side was a simple mash of potatoes (mashed with melted butter and cream) with a white wine reduction, butter, a couple of pinches of tarragon (less is more, with tarragon), and chicken stock. This was the first time I did a white reduction the same way I do a red (search the blog for that) and I was surprised that it came out a bit bitter/sour. So, what the hell. …Close your eyes if you’re dogmatic, skip to the next paragraph, but I added 1/2 tsp of plain granulated sugar (we keep it around for guests, because I’m so dogmatic). It worked. Not all the way, but almost. Another 1/2 tsp did the trick for a total of 1 level tsp of sugar for two helpings.

Call the medics!

Next up is a totally original recipe, only not with any measurements. I don’t really cook that way, being so paleo-dogmatic.

In this case, same pastured pork chops as above, which I first browned in the cast iron with a bit of lard. Then I transferred them to the crock pot, on high, lid off, and added just enough chicken stock so they were about 2/3 covered — until the stock was almost evaporated.

in the meantime I took some broccoli, some cauliflower and celery and pulsed it in the food processor until finely cut up.

Then I tossed it all in the crock, added coconut milk until just covered, and not too much Thai green curry, maybe a level tablespoon. It’s enough, but not too much. I wanted the veggie flavor, too. I left it on high, covered, and let it go until done, perhaps a coupla hours. You’ll know. Again, click for quality.

Pork Chops in Green Curry and Stuff
Pork Chops in Green Curry and Stuff

There are innumerable ways to cook pork — shoulders, roasts, chops and on and on. A very versatile, economical meat and while I’ve not looked into it in detail, I understand that pigs are quite omnivorous, like humans, and that their meat is one of the closest non-human animal meats to that of humans.

So, it’s like cannibalism…if you’re into that. It’s sure that many of us are, though not in a hurtful way, if ya get what I mean. :)

Cook well, folks. Take the time and effort. You can encourage your friends & family. Life is not the sacrifice the grain and sugar sellers and their government bedfellow whores would have you believe. Share it. Buttons up top.

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  1. Jan on March 17, 2011 at 16:07

    I keep sugar AND flour in my pantry, but use them seldom – mostly when my 16-year-old has friends over and I feel moved to make them homemade pizza and chocolate cake (better than store-bought!). I also have a large bag of evaporated cane juice that I only seem to use for my barbecue sauce recipe.

    We won’t talk about how quickly I go through pure maple syrup. Ahem.

  2. Adah on March 17, 2011 at 16:23

    A little off-topic, but Richard, how are you liking Marin Sun Farms? That’s your CSA, right? I stop by Prather Ranch’s Ferry Building shop when I can, but right now the bulk of my meat comes from Safeway, and I’d like to fix that. I’ve heard questionable things about MSF’s freshness and I’d like to hear that you’re happy with them before I commit.

    • Richard Nikoley on March 17, 2011 at 16:58


      I have been really happy. I have the 17lb package, no goat (mainly b/cause I don’t want compromise getting stuff I prefer, beef & lamb). I have come to love how it’s a different mix every month – a surprise, and now I get to figure out what to do. It’s like a cooking adventure.

      Everything has been fresh so far as I know. If not, I did not notice. And I’m not doing this to stock a freezer for months. Given the amount of times we go out to eat and such the 17ibs is just about right.

      I have had a couple of packages over the months that were not well vacuum sealed, but I just tossed those in the fridge. Example is that a nice 1.1 lb T-bone was like that in the package I picked up yesterday. Tossed it in the fridge, now it’s ready to go on the grill and I just took its 1.6 lb big cousin out of the box freezer and put it in a cold water bath to defrost. Guess, between the wife & I, who’s getting which. :)

      First time T-bones have been included, so I can’t wait. Boxes are going from initially lamb heavy to pork heavy to now beef heavy.

      I think this will be a strait grill with some lightly salted, garlic sweet butter to go on top, along with a salad, EvOO vinaigrette.

      Maybe some pics in the next few days if they turn out.

      • Adah on March 22, 2011 at 14:10

        Thank you! I’m about to sign up for the 11-lb box. I can’t wait!

  3. Alex on March 17, 2011 at 17:33

    Re: being dogmatic. I always loved my Mom’s gravy, and she always thickened hers with Wondra flour. I’ve tried various alternative thickeners over the years, and I haven’t found any that I like as much as Wondra. Interestingly enough, Dr. Eades once posted a picture of his kitchen on Twitter, and sure enough, there on the counter, was a round container of Wondra; not even the High Priest of low-carb uses those slimy gum-based thickeners.

    • Richard Nikoley on March 17, 2011 at 18:01


      You’re missing something, buddy.

      Hey, my mom always did a roux with the whatever fat and flour. It’s the same result. Wondra, so far as I know is just more finely processed, ie, ground to nothingness.

      The context drop is a little patience. See, I remember when my mom did it and basically, it was meat out, roux, milk or stock, gravy.


      You need to concentrate flavor. You add a lot of stock and have the patience for it to reduce and concentrate 1/3 – 1/2 or more and when you have the right quantity for your servings, NOW you thicken, if you need to. A 1/4 to full tsp of potato starch in cold stock, only a bit, while the rest is on boil will do the trick every time.

      • Richard Nikoley on March 17, 2011 at 18:04

        You will kmow the difference. My sauce will taste far more rich, having been concentrated via reduction..

  4. EdwinB on March 17, 2011 at 20:31

    Wife made a yellow curry last night nice and spicey, I ate it with a little rice. I’m fairly certain the rice won’t kill particularly since I ate it after a deadlift session.

    Most days here my carbs are actually under 100 grams. Wife has been in the neighbourhood of 125ish.. I will go higher on heavy workout days.

    A diet or way of eating, ought to serve us and not the other way around. A good diet ought to create enough margin of health, that if we occassionaly want to have something sweet or carby or whatever that its just not a big deal.

  5. gallier2 on March 17, 2011 at 23:35

    What I find strange on your pork chops is how the bone look like. Is it normal that the best meat of the chops has been cut away? The fatty part along the bone is even without sous-vide treatment the best part of it, the big round meat part is often dry and not that tasty. Is it a butchering tradition difference between the US and France? If you look up on wikipeda, you will see that butchers in France and in the US cut up a beef differently, so it is often difficult to transpose a recipe from one side to the other (the briskett and T-bone steak don’t exist in France for example).

    • Richard Nikoley on March 18, 2011 at 01:33


      Well, ironically enough, these are called “Frenched pork chops.” Says so right on the label. :)

      That applies to other cuts as well, like rack of lamb (where the bone is sticking out, like a handle).

  6. Reid on March 18, 2011 at 10:03

    Richard- have you reduced your potato intake at all during this period where you haven’t been able to workout much due to your shoulder?

    Just curious.

    • Richard Nikoley on March 18, 2011 at 10:07


      I haven’t been counting anything so I can’t be 100% sure, but my sense is that yea, I have, quite a bit. I’m probably averaging less than 200g carbs from potato per week.

      I’m pretty low-carb at the moment.

  7. Keith Thomas on March 19, 2011 at 04:31

    “I understand that pigs are quite omnivorous, like humans, and that their meat is one of the closest non-human animal meats to that of humans.”
    Indeed. That is why Jan Kwasniewski (author of The Optimal Diet) places pork right up there among the best meats.

  8. Bob on March 19, 2011 at 20:07

    Richard, consider taking a tabletop or food photography class. It would really take your blog to the next level.

    The truth is that your photography skills don’t do justice to your cooking. I think you don’t realize that, because you keep calling it food porn.

    But it ain’t food porn when it all looks gray.

    You don’t have to be as good as this:
    …but what you’re doing now isn’t cutting it.

  9. […] Two Porkers: Sous Vide and an Original Green Curry Recipe (Free the Animal) – Possible salty language warning. And yum… pork chops… So not vegan/vegetarian. Published in: […]

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