User Manual

SOUS VIDE PORK

BELLY BUNS

INGREDIENTS

• 2½ lbs. pork belly,

1-2 whole slabs

• ½ cup soy sauce

• ½ cup mirin

• ½ cup brown sugar

• 1 tablespoon sh sauce

Pork

10-14 hours

170°F (77°C)

Serves 8-12

• 2 scallions, chopped

• 3 cloves garlic, chopped

• 1 piece of ginger, about 2-inches

• 24 Chinese-style steamed buns,

fresh or frozen

• 1 head lettuce, washed

METHOD

Vacuum seal pork, soy sauce, mirin, brown sugar, scallions,

garlic, and ginger. If using a ziplock bag, use displacement

method mentioned on page 2. Refrigerate overnight.

Fill the Sousvant with water and set to 170°F (77°C). Place sealed

bag in the water bath and let it cook for 10-14 hours.

When it reaches your desired time, remove the bag from the

water bath and let it rest for 15 minutes.

Preheat boiler to high. Cut pork belly into ¼-inch thick slices.

Place onto foil lined broiler pan and broil pork belly until desired

level of crispness.

 Heatbunsinasteamerormicrowave.Spreadmayosauceon

each side of the buns then stuff with a piece of lettuce and slices

of pork belly. You can also add pickled vegetables like cucumbers,

carrots, or radishes in the buns, if desired.