When I was in college, I shared an apartment with a girl who giggled and asked what I was doing when I made some instant ramen, dropping in some beef meatballs and an egg. She had never seen this happen before. When I was finished, she tasted, and loved it. Eating her own words. Sorry for the cliche... Later that year she introduced me to a turducken. I was completely open minded about it.
And now on to the simmered meat.....it can't be much different from the sous vide method! And I'm sure I'm completely wrong about that. I haven't tested them head to head in all actuality, after all. But I think my method is pretty tasty and I think you should taste it too!
- Pearled Cous Cous (Roasted Garlic & Olive Oil flavor)
- Pork Shoulder - about 2 - 4 lbs.
- Five Spice Powder or Asian Five Spice Seasoning
- Fish Sauce
- Chopped chives for garnish
- Marinate the pork overnight in some Asian Five Spice Seasoning and fish sauce in a large zipper bag.
- To cook the pork, heat a medium stockpot with water 3/4 of the way and bring to a boil.
- Add the pork when it boils, and lower to a simmer, covered for one hour.
- Cook the cous cous according to package directions.
- Remove the pork from the pan when cooked. Add the spinach to the broth to wilt, then remove with a strainer.
- Plate the cous cous, top with spinach, pork, and garnish.