Ingredients
- •2 pork tenderloins (about 1 lb each), trimmed
- •2 tsp kosher salt
- •1 tsp ground coriander
- •1 tsp ground cumin
- •½ tsp ground turmeric
- •2 cloves garlic, minced
- •1 tbsp neutral oil
- •For peanut sauce:
- •½ cup roasted unsalted peanuts, roughly chopped
- •3 tbsp sweet soy sauce (kecap manis)
- •2 tbsp soy sauce
- •1 tbsp fresh lime juice
- •1 tbsp sambal oelek or sriracha
- •2 cloves garlic, minced
- •1 tbsp palm sugar or brown sugar
- •3 tbsp warm water
- •For cucumber relish:
- •1 English cucumber, diced
- •¼ cup rice vinegar
- •1 tbsp sugar
- •1 shallot, thinly sliced
- •1 Thai chili, minced
- •Pinch of salt
Instructions
Combine salt, coriander, cumin, turmeric, and minced garlic. Rub over the tenderloins.
Place each tenderloin in a vacuum-seal bag with a drizzle of oil.
Seal and preheat sous vide bath to 142°F (61°C).
Submerge and cook for 1 h 30 min.
While pork cooks, make the peanut sauce. Combine chopped peanuts, kecap manis, soy sauce, lime juice, sambal, garlic, sugar, and warm water. Stir until combined. The sauce should be thick and chunky.
Make the cucumber relish. Toss diced cucumber, rice vinegar, sugar, shallot, chili, and salt. Refrigerate until serving.
When pork is done, remove from bags and pat completely dry.
Heat a grill or cast iron skillet to high heat.
Sear tenderloins for 60–90 sec per side, rotating to brown all surfaces evenly.
Let rest 5 min, then slice into 1/2-inch rounds.
Fan sliced pork on a platter alongside a bowl of peanut sauce and the cucumber relish.
Serve with steamed rice or compressed rice cakes (lontong) if available.
Notes
- •Kecap manis (Indonesian sweet soy sauce) is the soul of this peanut sauce — don't substitute with regular soy + sugar if you can help it
- •Chunky peanuts are traditional; skip the blender and chop by hand for authentic texture
- •The cucumber relish cuts through the richness — make it sharp with extra vinegar if you like
- •Thread the sliced rounds onto bamboo skewers for authentic satay presentation