Sous Vide Babi Chin - Fragrant Nonya Pork Belly
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
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Perfect results in a few simple steps.
Ingredients for 4
1 lb/450 g pork belly
1/4 c chopped shallots
3 cloves garlic, sliced
1/2 Tablespoon coriander seeds
2 star anise
4 large dried shiitake or porcini mushrooms
2 Tablespoons tamari/dark soy sauce/coconut aminos
2 teaspoons brown sugar/coconut sugar/granulated sugar/honey
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Set your Anova to 176ºF/80ºC
Chop your pork belly into neat 1"/2.5 cm cubes. This can be easier if you put the belly into the freezer for 10 minutes to harden up slightly.
Gather all of your ingredients.
For extra coriander flavor, use a mortar and pestle to gently crush the seeds. This is not necessary to get delicious results.
Combine all ingredients in your bag of choice.
Squeeze out the air and agitate ingredients to ensure equal coating.
Place bag in the water bath and set timer for at least 7 hours.
Remove bag from bath and transfer the solids within to a serving dish. Discard the star anise.
Tip the contents of the bag into a small pan and reduce by 3/4 over medium heat.
Pour reduced pan sauce over pork belly and serve. Enjoy!