Sweet and Savory Pork with Cucumber Salad

This fresh, tangy, and savory salad is perfect for summer when you want a meal that is satisfying yet light. Rich pork is paired with an array of crisp vegetables all dressed up in a funky dressing of fish sauce, sugar, and vinegar. Pork loin roast is a fairly lean cut, so only sear it for a short period of time to caramelize some of the exterior sugars without overcooking it. Feel free to add any other garnishes that appeal to you such as cilantro, toasted coconut, fried shallots, or crispy rice. 

Sweet and Savory Pork with Cucumber Salad

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours and 55 minutes
  • Print


  • 2 lbs boneless pork loin roast
  • ¼ cup granulated sugar 
  • ¼ cup fish sauce
  • ¼ cup rice vinegar 
  • 3 serrano chiles or 5 Thai chiles, minced 
  • 6 garlic cloves, peeled and smashed
  • 1 large shallot
  • 1 large head Bibb or green leaf lettuce 
  • 4 large radishes
  • 1 large English cucumber or half a large hothouse cucumber
  • 2 tsp vegetable oil


  1. Cut pork in half crosswise. In a large bowl, whisk together the sugar, fish sauce, rice vinegar, chiles, and garlic. Set aside ¼ cup marinade in the refrigerator.
  2. Vacuum seal pork with remaining marinade. Place pork in a Suvie pan, and cover with water. Insert pan into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 140°F for 1 hour and 30 minutes

Top Zone: Sous Vide at 140°F for 1 hour and 30 minutes

  1. While the pork cooks, prepare the salad. Thinly slice shallot. Tear lettuce into large pieces. Trim and quarter radish. Peel English cucumber into long, thin slices. Set vegetables aside in the refrigerator until the pork has finished cooking. 
  2. Once the pork has finished cooking, remove from vacuum-sealed bag, and thoroughly pat dry. Heat vegetable oil in a heavy skillet over high heat until smoking. Add the pork and sear on all sides until browned, about 2 minutes total. Transfer to a cutting board and cut into thin slices. 
  3. Divide lettuce, radishes, shallot, cucumber, and pork between plates. Drizzle each salad with reserved marinade.

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top right zone of Suvie, fill reservoir, and set to Protein to 140°F for 1 hour and 30 minutes.


Nutritional Information per serving (4 servings per recipe): Calories 250, Total Fat 9g, Total Carbohydrates 15g, Total Sodium 1380mg, Total Protein 25g

CategoriesDinner Lunch Pork
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