Thursday, September 26, 2013

Dong Por Pork Belly

When I first opened, the initial pork dish on the menu was made with pork belly.  After a few weeks, I had to change the cut to pork butt.  Pork belly was too fat.  But if you love eating fat cuts, you love pork belly.  So I decided to look into Dong Por Pork Belly again.

There are many versions of this pork belly recipe.  I picked a recipe that was modified from soy marinating meats and used hatton the pork . I cut the sugar amount as I wasn't a big fan of pork belly.  The pork belly was scalded in hot water.

What's interesting was the cooking.  I made two, one  sous vided it at 65 degrees andof another at 75 degrees.  Taste testing after 24 hours.  I found at 75, the meat falls apart but it's a bit dry.  At 65, the meat is succulent but a bit chewy.  So I put the 65 degrees batch back into the cooker and cooked it for another 6 hours.  Perfect.

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