Sous Vide Chinese Pork Belly

Ingredients

For the Pork

• 500 Grams Pork Belly
• 1/2 Cup Soy Sauce
• 1/2 Cup Sugar
• 1/2 Cup Chinese Cooking Wine
• 1 Tablespoon Black Peppercorns
• 5 Pieces Star Anise
• 2 Pieces Cinnamon Sticks
• 1 Tablespoon Cornstarch

For the Bao Buns

• 250 Grams Flour

data-normalized="1" data-original="1" style="line-height: 1.6em !important; margin-right: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">1 Tablespoon Sugar

1/4 Teaspoon Salt

2 Teaspoons Active Dry Yeast

1/4 Cup Water

1/4 Cup Milk

1 Tablespoon Oil

Instructions

For the side of pork

• combine condiment, sugar, Chinese cookery wine, black peppercorns, star anise, and cinnamon sticks in a very bowl.

• infuse the side of pork within the soy mixture nightlong.

• place the pork and marinade in a very sous vide bag and cook for eight hours at 170F.

• Thicken the cookery juices within the bag with a starch suspension.

• Slice the pork into skinny items.

For the Bao Buns

• combine all the dry ingredients in a very bowl.

• combine in water, milk, and oil. Stir till a ball of dough forms.

• Knead the dough on a lightly-floured surface for concerning ten minutes.

• Leave the dough to rest for associate hour in a very gently oiled bowl.

• Roll the dough into a log. turn over five equal items.

• Flatten every portion of dough to a shape with a kitchen utensil.

• Fold every dough in 0.5 over a gently oiled tableware. fastidiously pull tableware out.

• Leave the formed dough to rest {for associateother|for an additional|for one more} twenty minutes in an oiled baking pan.

• Steam the buns for ten minutes.

Assembling the Buns

• Stuff the bao buns with pork slices, thickened sauce, and cucumber slices. 

source http://recipetocooking.blogspot.com/2019/01/sous-vide-chinese-pork-belly.html

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: