Sous Vide Chinese Roast Pork Belly (Sio Bak)

Ingredients for 4

• 1 kg slab pork belly

• 1 tsp Salt

• 2 tsp White Pepper

• 1 tsp 5 spice powder

• 4 to 5 Tbsp course sea salt

• 1 Tbsp Hoisin Sauce

• Prepare 2 satay sticks

Directions

• Step 1

  Clean and dry the meat

• Step 2

  Insert satay sticks into the meat an X pattern to prevent the meat from contracting and curling during the sous vide process.

• Step 3

  Rub fine sea salt, pepper and 5-spice powder into the meat.

• 

  Step 4

  Vacuum seal in sous vide bags, taking care not to puncture the bags with the satay sticks.

• Step 5

  Sous vide at 62C for 6 to 8 hours.

• Step 6

  Once done, remove the meat from the sous vide bags, wrap the meat portion (sides and bottom) of the belly with cling wrap, leaving the skin exposed. Save the drippings.

• Step 7

  Dry the skin out on the upper shelf in the fridge.

• Step 8

  Once the skin is dry, remove the cling wrap and wrap the meat (sides and bottom) with aluminium foil, leaving the skin exposed.

• Step 9

  Poke tiny holes in the skin, taking care not to poke too deeply into the fats. Score the skin with a sharp knife in 1 to 1.5cm widths. Makes it easier to cut the meat up later.

• Step 10

  Layer the course sea salt on top of the skin.

• Step 11

  Grill the meat on a baking tray in a 200C oven for 25 mins.

• Step 12

  Once done, scrape off the layer of salt. If there are gummy spots on the skin, still not puffed up and crisp, return the meat to the oven to grill for another 5 mins.

• Step 13

  When done, remove the foil, cut up the meat in 1 to 1.5cm squares (cut it skin side down so the juices in the meat don't squelch everywhere).

• Step 14

  Prepare the sauce. Mix the Hoisin Sauce with the saved pork drippings. In a saucepan, dilute with added water mixed with some corn flour. Heat over the stove.

• 

  Step 15

  Serve with the prepare sauce over steamed white rice. Or, with mustard and a good chilli sauce.

• Step 0

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