One of my favorite cuts of pork is pork belly. The richness of the fat layer above and lean meat underneath lends itself to a most succulent meat of meat. So to give this cut of meat the spotlight, I used it to make a Sous Vide Sesame Ginger Pork Belly which was served sandwiched into a fluffy dough and dressed with a touch of hoisin sauce and a sprinkling of green onions…
Preparing dishes with a sous vide system is far easier than you think. I’ve gotten the hang of it by realizing it’s simply a matter of vaccum sealing your ingredients and then allowing the ingredients to cook in a water bath. It’s kind of like a crockpot where you just ‘seal it and forget it.’ Using my SousVide Supreme system, I first set the water bath to come to temperature (in this case, 170 degrees.)
Meanwhile, I placed my pork and marinade ingredients in a vaccum pouch and sealed it. The pouch was then placed in the sousvide to cook for about 10 hours. Because of the long cook time, I prefer having it cook overnight while I’m asleep.
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup granulated sugar
- 2 stalks green onions, sliced
- 1 teaspoon grated fresh ginger
- 1 1/2 pounds pork belly
- steamed bao buns
- hoisin sauce for serving
- sliced green onions fo
Combine soy sauce, mirin, sugar, green onion and ginger in the bowl and whisk to create the marinade.
Remove pork belly from bag and slice in 1/2 inch thick slices. Place on a broiler pan and broil just until slightly charred.Serve in steamed buns with hoisin sauce and garnish with sliced green onions.
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