Friday, August 5, 2011
Chinese Sous Vide
We've all read a lot about sous viding in western cooking. So why not try it with Chinese cooking? I got a hold of a really nice piece of pork belly the other day and marinated it with some five spice powder, soy sauce, sesame oil, garlic and ginger. After a night of marination, it was slow cooked for 9 hours. We used the juices to cook it with chinese radishes and chinese bean curd sheet. The result was an amazing succulent tender pork belly that melted in our mouths.
Posted by Maureen Loh at 6:56 PM