Pulled Pork and Eggplant Curry with Sous Vide Tea Infused Rice
What Started it all:
Pulled pork, Eggplant, tea, sous vide
This recipe combines the tender and flavorful pulled pork with the rich and creamy eggplant curry, served alongside delicate sous vide tea-infused rice. It’s a fusion dish that brings together the best of Indian and modern cooking techniques.
Ingredients
- 500g Pulled pork
- 2 Eggplants, diced
- 2 cups Basmati rice
- 4 cups Water
- 2 Black tea bags
- 1 Onion, finely chopped
- 3 Garlic cloves, minced
- 1 inch Ginger, grated
- 2 Tomatoes, chopped
- 1 cup Coconut milk
- 2 tbsp Curry powder
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Coriander
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Sous Vide Tea-Infused Rice: Place the water in a sous vide container and set the temperature to 185°F (85°C). Add the rice and tea bags to a vacuum-sealed bag and seal it. Submerge the sealed bag in the water and cook for 45 minutes. Once done, remove the bag from the water bath, discard the tea bags, and fluff the rice with a fork.
- Cook the Pulled Pork: In a large skillet, heat some oil over medium heat. Add the pulled pork and sauté until heated through and slightly crispy.
- Prepare the Eggplant Curry: In another pan, heat oil and sauté the onions, garlic, and ginger until fragrant. Add the diced eggplant and cook until softened. Stir in the tomatoes, coconut milk, curry powder, turmeric, cumin, and coriander. Simmer for 15-20 minutes until the flavors meld together.
- Serve and Garnish: Plate the pulled pork and eggplant curry alongside the sous vide tea-infused rice. Garnish with fresh cilantro and serve hot.