Pulled Pork Sous-Vide with Mushrooms and Rice

Pour 700 ml of water into a large pot for the rice and bring it to a boil. In the meantime, rinse the rice in a sieve under cold water. Once the water starts boiling, add the rice, season with salt, reduce the heat to low, and cook for 11–12 minutes.

Peel and grate the garlic and ginger. Wash the mushrooms and cut them into quarters. Wash the tomatoes.

Cut the pork into smaller pieces.

Heat oil in a pan over medium heat. Add the pork and sauté, stirring constantly, for 5–7 minutes.

Then add the garlic, ginger, and mushrooms to the pan and sauté for another 2 minutes. Season with salt, black pepper, sugar, and white wine vinegar.

Pour 2–3 dl of water into the pan and season with soy sauce. Bring to a boil, then simmer over low heat for about 5 minutes.

After 5 minutes of simmering, add the tomatoes to the pan and continue simmering for another 2–4 minutes.

Serve the sous-vide pork with a portion of rice and enjoy.