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.

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