Chinese Style Pork Loin! I vacuum sealed a pork loin with some Ah-So sauce from the store and put it in the sous vide at 142°F for 2 hours. I fired up my @burchbarrel for a little char. While it was on there, I hit it with some @lanesbbq Q-Nami seasoning and brushed it with a little more sauce. I threw together a quick lo-mein with salt, pepper, garlic powder, onion powder, soy sauce, some of that @trybachans OG, 2 eggs, and some green onion. This was phenomenal! #food #recipes #recipe #eatathom
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