Garlic Glazed Pork (Mirin and Garlic Marinade)

Marinade: For 12 hours at least. I placed all the ingredients in the sous vide bag overnight. That'll do the trick.

Sous Vide: Rinse the pork cut well and remove the marinade from the bag. Place the pork cut back in the bag. Vacuum seal. Water displacement method works just fine. Cook @ 136°F for 6h.

Deep fry: … or sear or torch. For a few minutes until the surface looks amazing. Allow resting before slicing the meat. I actually deep-fried the meat cold from the fridge — an extra warranty that the core is protected from the infernal heat being applied on the outside. If you want to make sure the meat is warm before serving, place it back in the sous vide bag and stick it in the water bath for a good 10 minutes at the same temperature you cooked it. That should do it. I like this kind of roast to be served cold. That deli meat, so good!