HappyHighwayman
Warning: Do Not Engage
Sous vide pork belly for 24 hours and then deep fried. So...So...good..
I sous vided @ 155 F for 24 hours with soy sauce, rice wine vinegar, rice wine, green onions, sesame oil garlic and ginger. Then I chilled for 15 minutes in an ice bath, poured out the braising liquid to reduce, and deep fried for 5 minutes (flipping halfway).
Then I put it on some home made steamed buns. Literally melts in your mouth.
I sous vided @ 155 F for 24 hours with soy sauce, rice wine vinegar, rice wine, green onions, sesame oil garlic and ginger. Then I chilled for 15 minutes in an ice bath, poured out the braising liquid to reduce, and deep fried for 5 minutes (flipping halfway).
Then I put it on some home made steamed buns. Literally melts in your mouth.