The finished pork was very tender, juicy and delicious. Based on this experiment and the one with the salmon I have decided that I will not purchase the Sous Vide machine. It is another piece of equipment that would require storage and probably not used enough for me to have one.
This is How I Made It
I turned it on to the lowest setting, which for my pan is 1. Using my digital thermometer to check the temperatur I increased the the setting slightly until I was able to get readings of 70 -75 degress C. My resarch suggested a temperature of 70 deg C or more.
The pork was placed in the pan and lid of the frypan put on. The pork was left for 4 hours.
orange jelly. Commercial marmalade could be used. A generous knob of fresh ginger, 2 cloves of garlic, both roughly chopped and 2 star anise were added. A liitle water was added to adjust the consistency.
The sauce was strained and then some finely chopped fresh chilli added.