Calcutta (Chinese bong) chilli pork

Calcutta (Chinese style bong prepration) chilli pork. This recipe was very generously given by MSDomaWang

Author

Shamit Khemka

Prep Time: 00:15

Recipe Time: 02:30

Temperature : 137F / 58.3C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 137ºF / 58.3ºC
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.
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.
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.
5. Finally, add the soy sauce and salt. Toss to combine.

Finishing Steps

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