Sous Vide Roast Pork Belly: Perfecting itThursday, January 12, 2012
|Slicing it this way to insert into the Mantou Bun|
Is there a way to do it all in a day? I also wanted to lower the SV temperature to achieve a firmer bite.
Here is how this recipe works:
1. Buy the meat first thing in the morning. Marinate the 5 inch square block (about half a kilo each) in salt, pepper ad 5-spiced powder. I do it on a flat tray: spice, pepper and salt onto the tray and then coat the slabs.
2. Vacuum pack (or wrap tightly in good quality cling film or air-sucked zip-lock bags) and Sous Vide for 72°C for 6 hours.
3. After you are back from work, remove the meats from the bags. Rub more salt on the skin. Place the meats in the oven skin side up to dry the skin. Set the roast option (where the oven circulates the air) at 50°C and leave the oven door slightly ajar. About 1 hour or more. If you do not have the time, you can skip this step but it means you have to grill the meat longer to crisp the skin to and you may end up with a drier meat.
4. Switch to grill option and crank up the temperature to to 200°C. Grill for 20 minutes or till the skin is crisp. To check, use a long pair of tongs to tap on the skin to test if it is hard enough. By now, the skin will char at some parts. This is perfectly okay.
6. Remove from oven. After it cools down, scrape off the charred bits with a knife.
7. Slice the pork skin side down as this is easier.
|Flattening the pork|
|Drying the skin in the Oven.|
|Perfect: Crackling skin and moist meat with a good bite.|