![]() Heat a sous vide water bath to 168F degrees.Īdd all of the ingredients, expect the pork belly, to a bowl and stir to combine. If it’s not something you have on hand, you can try substituting dry sherry or white wine. To round out the sweet ingredients, you’ll need 2 tablespoons of mirin. You can substitute maple syrup if you wish, but it won’t have quite the same taste or texture.įor the ginger, you can use fresh grated ginger or ginger paste. It also adds a sticky texture to the pork belly and helps it caramelize when browned at the end. I always have it stocked in the fridge! If you don’t have any, you can substitute with Sriracha sauce. The chili garlic sauce adds some heat and tanginess. The pork belly is sealed in a bag with garlic, green onions, chili garlic sauce, honey, soy sauce, rice vinegar, ginger and mirin. While you want some fat for taste and texture, you also want a good ratio of meat to fat. You should be able to get pork belly at your local grocery store or butcher. I like to buy center cut pork belly and try to get the meatiest piece possible. You’ll need 2 pounds of pork belly for this recipe. You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information! ![]() ![]() Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside. The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape). To learn even more about sous vide cooking, head over and read " what is sous vide cooking and the benefits of sous vide cooking." What is the Water Displacement Method? This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.īecause the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal. Sous vide is basically a method of cooking using what is called an immersion circulator.
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