- Pork Belly, skin-on 1 - 2 lbs
- soy sauce 4 tbsp
- rice wine vinegar 8 tbsp
- fish sauce 4 tbsp
- Oyster Sauce 4 tbsp
- Mirin 4 tbsp
- Liquid Smoke, Hickory 1 tsp
- Cumin 2 tbsp
- Black Peppercorns, Whole 2 tbsp
- Ginger, Grated, fresh 4tbsp
- Garlic Power 2 tbsp
- Onions, Dried, Chopped 2 tbsp
- Baking Power 1/2 TBSP (to cover skin)
- Rock Salt 2 cups
- egg, xl extra, white 2
This is my version of a crispy Asian style pork belly.
In a bowl, mix together soy sauce, rice wine vinegar, fish sauce, oyster sauce, mirin, liquid smoke, cumin, black peppercorns, ginger, garlic powder, and dried onions and reserve.
sous vide instructions
Preheat sous vide water bath to 150 degrees.
In a vacuum bag, add pork belly and marinade sauce and add bagged items to sous vide bath to cook for 24 to 36 hours based on the texture that you like. at 24 hours it is steak-like and at 36hours it is more braised like.
remove pork to a plate and reserve in refrigerator for 1 to 24hours.
reserve cooking liquid for sauce.
Strain large spices and pour cooking liquid into a pot and reduce 1/4.
the liquid should be thickened to a nice glaze and a honey to taste.
Preheat oven to 450 degrees.
mix rock salt and egg whites in a bowl.
brush baking power on skin side only of the pork belly.
cover skin side of pork belly, cover and pack salt mixture cook on rack for 10 minutes in the oven.
remove salt packed, dry top of the skin and return to oven.
Bake until golden and crispy topped pork belly..
Cut pork into about 1 1/2 inch squares and serve with reserved sauce.