One of my favorite things to prepare these days is sous vide pork belly. A roll of this size wouldn’t fit in my setup, so I just cut off a slab that fills a quart sized ziplock, let it cook at ~170°f overnight, chill it, then broil it with whatever glaze I want. In fact, I did a simple soy sauce/mirin/ginger glaze last night. I’m unfamiliar with chashu though.
2 Comments
*char siu
Looks awesome. How did you prepare/cook it?
One of my favorite things to prepare these days is sous vide pork belly. A roll of this size wouldn’t fit in my setup, so I just cut off a slab that fills a quart sized ziplock, let it cook at ~170°f overnight, chill it, then broil it with whatever glaze I want. In fact, I did a simple soy sauce/mirin/ginger glaze last night. I’m unfamiliar with chashu though.