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.