Sous-vide Korean-style BBQ Pork Loin

BBQ Sauce

• 50 g onions, quartered
• 2 garlic cloves
• 50 g miso paste
• 20 g Korean chilli paste (gochujang)
  of 20 g sriracha sauce
• 20 g honey
• 10 g toasted sesame oil

Sous-vide Pork Loin

• 50 g onions, quartered
• 4 garlic cloves
• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 50 g Korean chilli paste (gochujang)
  of 50 g sriracha sauce
• 20 g honey
• 10 g soy sauce
• 10 g toasted sesame oil
• 800 g pork tenderloin, cut in 2 pieces (approx. 10-12 cm long each)
• 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
• 30 g lemon juice, freshly squeezed (see tip)
  of 1 tsp ascorbic acid powder
• 2 Tbsp sunflower oil
• 4 spring onions, thinly sliced (approx. 2 mm)
• 1 tsp toasted sesame seeds

Finalisation

• 2 tsp toasted sesame seeds
• 1 butter lettuce, washed, separated into individual whole leaves
• 5 garlic cloves, thinly sliced (1-2 mm)
• 5 fresh red chillies, thinly sliced (approx. 2 mm)