This tangy, fresh, and flavorful salad, known as som tam or tam som originates from Laos. The name roughly translates to mean 'the pounding of sour ingredients' and the predominant flavor is sour. Can substitute green mango or cucumber if papaya is unavailable.
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Place pork in a Suvie pan, cover with water, and insert into the top zone of your Suvie. Place green beans in a second Suvie pan and insert into the bottom zone of your Suvie. Input settings, and cook now or schedule. Sous Vide at 150°F for 1 hour for both zones.
While the pork cooks, prepare the dressing. Assemble garlic clove, Thai chile, and peanuts on a cutting board. Chop and mince until well blended and cohesive. Transfer mixture to a small bowl with brown sugar, fish sauce, and fresh lime juice. Set aside.
After the cook, remove pork from packaging and cut into thin pieces. Cut green beans into 2-inch pieces. In a large bowl combine papaya, cilantro leaves, cherry tomatoes, pork, and green beans. Pour dressing over and toss to combine. Divide between plates and serve.
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