Pork Belly Don

Ingredients for 2

• 300G++ Pork belly (with or without skin)

• 20ml soy sauce

• 20ml cooking sake / rice vinegar

• 1 tablespoon brown sugar

• 1 sachet of chili garlic sauce (from MCD)

• 5ml fish sauce

• 1 scallion (minced/sliced)

• 2 garlic cloves (minced/sliced)

• Steamed rice

• Japanese cucumber

• 2 eggs

• Japanese Green

• Oyster Sauce, pepper and fish sauce (for japanese green)

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 170ºF / 76.7ºC

• Step 2

  Mixed together marinade ingredients and add pork belly into the ziplock bag. Marinade overnight.

• Step 3

  Sous vide for 10 hours.

• Step 4

  By the last 30mins, add the eggs to waterbath.

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• Step 0

  Take out the pork belly and pour the sauce into an pot.

• 

  Step 1

  Cut pork belly into 1cm thick slices.

• 

  Step 2

  Serve pork belly, japanese green, eggs and sliced japanese cucumber in the don.

• Boiled Japanese Green

• Step 0

  Boil water with salt. Once it is boiling, add the japanese green in and let it boil for 2 mins.

• Step 1

  Mix oyster sauce, fish sauce and pepper well in a bowl.

• Step 2

  Add japanese green (with small amount of salt water) into the bowl.

• Eggs

• Step 0

  Take out the eggs and peel the shell.

• Step 1

  Put the eggs into the pot with pork belly sauce. Boil for 1 min.

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