Calcutta (Chinese bong) chilli pork

Ingredients for 4

• 1 kg pork belly or shoulder (5-cm logs)

• 20 g ginger (roughly chopped)

• 10 g garlic (sliced)

• 300 g onions (3-cm squares)

• 25 g green chillies (slit)

• 60 g tomatoes (diced)

• 20 g vegetable oil

• 2–3 pcs star anise

• 25 g soy sauce (½ light, ½ dark)

• 23 g salt

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 137ºF / 58.3ºC

• Step 2

  Place the pork in the Sous Vide in a vaccum bag along with all ginger, garlic, 50g onions, 2 green chillies, 2 star anise, 18 g salt. After the 2:30 mins at 58.3 degrees C, Transfer the pork to a plate and chill it in the fridge for about 30 minutes, to enable clean slicing later on. Once chilled, slice the pork about 5 mm wide.

• Step 3

  Heat vegetable oil in a wok on high heat. Add the star anise, sliced pork, and half the remaining green chillies. Toss or stir until fat renders from the pork. This should take about 4 to 5 minutes.

• Step 4

  Then add the onion squares and fry for about 6 minutes until they are softened. Add the tomatoes and green chillies and fry for another 2 minutes.

• Step 5

  Finally, add the soy sauce and salt. Toss to combine.

• Finishing Steps

• Step 0

  You may garnish with some green chillies and onions if you like, but this is optional.

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