Asian/Mexican Fusion Style Pork Belly
(3)
Food Technology student with a passion for cooking!
Here a simple but slow cooking recipe, to unlock the most flavour out of your pork belly!
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Ingredients for 3
224 ml soy sauce
1 cup of green onions
5 cloves of garlic crushed
1 tbsp mirin
3 tbsp seame oil
2 tbsp salt
2 tbsp chipotle sauce
1 tbsp black pepper
1 kg of pork belly
1/2 cup of brown sugar
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 65.5ºC / 149.9ºF
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Step 2
Seal the back and marinate for 36 hours on 65.5 degrees Celsius
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Step 3
After 36 hours drain the liquid and pat the meat dry with a paper towel.
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Step 4
Heat on a medium to hot skillet in some oil, untill all sides are golden brown.