Pork Belly Don

BALANCED MEAL OF PORK BELLY WITH YOUR FIBRE INTAKE

Author

Vianne Tong

Food lover. Love to cook for family.

Prep Time: 00:00

Recipe Time: 10:00

Temperature : 170F / 76.7C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 170ºF / 76.7ºC
2. Mixed together marinade ingredients and add pork belly into the ziplock bag. Marinade overnight.
3. Sous vide for 10 hours.
4. By the last 30mins, add the eggs to waterbath.

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1. Take out the pork belly and pour the sauce into an pot.
2. Cut pork belly into 1cm thick slices.
3. Serve pork belly, japanese green, eggs and sliced japanese cucumber in the don.

Boiled Japanese Green

1. Boil water with salt. Once it is boiling, add the japanese green in and let it boil for 2 mins.
2. Mix oyster sauce, fish sauce and pepper well in a bowl.
3. Add japanese green (with small amount of salt water) into the bowl.

Eggs

1. Take out the eggs and peel the shell.
2. Put the eggs into the pot with pork belly sauce. Boil for 1 min.