![]() It’s like eating cardboard that someone’s poured syrup and food coloring on. I absolutely hate artificially colored, dried out, flavorless char siu. The public needs to be informed by people who know what they're talking about.I am a char siu addict. Sous vide isn't magic, it's a cooking technique that is usually combined with conventional cooking methods. The sauce should be built after the protein is cooked. They might flavor the purge, but fresh herbs remain raw at sous vide temp. The herbs, spices, and sauces added to the bag offer surface flavor at best. ![]() ![]() Nothing penetrates the protein but salt (and smoke). Don’t take advice from people who don’t even try the Salt or smoke? Suggested googling "how does a marinade work" also suggested, "what is soy sauce made of" Was a huge hit even without the dipping sauce. Cooked the juices down into a sauce with molasses, brown sugar and vinager. Made this as the recipe and then served as appetizers (1x1x2” chunks on toothpicks). Next time, I'll just salt the pork belly and make a sauce using most of the same ingredients, reduced until thick and glossy, on the side. The sous vide pork belly was delicious and tender, but I've gotta agree with the Anon comment below: the marinade didn't do much lifting here. Served over white rice, sliced scallions and strained, reserved cooking liquid. Cooked for a full sixteen hours and then seared over a ripping-hot cast-iron. Improvised a tad with the marinade subbed out sambal for an equal amount of sriracha and a mix of half tamari and half fish sauce instead of soy. Reheat with sous vide machine at 100° until warmed through, about 1 hour, before searing. Keep sealed in bag and chill, or freeze up to 1 month. Step 6ĭo Ahead: Pork can be cooked in water bath 4 days ahead. The honey will help the meat brown quickly. Add oil and cook pork belly on all sides until browned and crisp (it happens fast, so don’t walk away), 1–2 minutes total. (You can also save the liquid left in bag and use it as a dipping sauce or for making stir-fry.) Heat a large cast-iron skillet over medium-high until very hot. Remove pork belly from bag and pat dry with paper towels. Remove bag from water bath and let pork belly rest in bag 15 minutes (this lets the pork absorb some of the juices). Cook pork belly, maintaining water bath at 165°, at least 8 hours and up to 16 (letting it cook overnight is ideal, but you can start it in the morning for dinner later). If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating. Using a small clip, secure top edge of resealable bag to rim of pot, positioning it opposite the machine’s water outlet as the water circulates, it will help keep the bag submerged. To ensure proper cooking, contents of the bag need to be completely submerged in water. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. Vacuum seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. Photo by Alex Lau, Food Styling by Anna Billingskog Step 3
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