dongpo pork

[crccheck]

sous vide

references: https://www.chefsteps.com/activities/stupidly-simple-sous-vide-pork-belly https://www.flickr.com/photos/fotoosvanrobin/4772253924 https://www.pinterest.com/pin/111112315778132914/

[crccheck]

attempt 1: 175-F for 10 hours. xiaoshing wine, soy sauce, star anise (broken), ginger, garlic 1 T dark brown sugar, 2 green onion

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results, pretty great. flavor profile was right on, and the right amount of sauce. I was afraid the star anise flavor would be localized but it was diffuse.

Things to change for next time:

• double bag because the bag felt greasy
• use a higher temperature to try and get a softer texture
• keep the pork belly whole so it's easier to crisp the fat later
• separate the pork from the liquid while it's warm so it's easier to skim off the fat

[crccheck]

180F for 10 hours approx 2T xiaoshing wine, soy sauce, star anise, ginger, garlic, a few rocks of candy, 2 green onion

[crccheck]

http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html

[crccheck]

used the same recipe as last time. things learned:

• double bagging reduces smell a lot
• don't use a vacuum sealer :(