Youtor
4 ingredients sous vide pork belly 慢煮脆皮烤肉
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=R1hkwdb3rxQ
Sous vide, then roasted pork belly. Crispy on the outside, juicy on the inside. • It is so worth the 2 day's preparation. • • 4 ingredients: • 1.5lb-2lb pork belly • 2 tablespoon salt • 1 tablespoon rice wine • https://www.amazon.com/Qian-Chinese-S... • 1 teaspoon 5 spice powder • https://www.amazon.com/Authentic-Chin... • • Steps: • 1. rub pork belly with salt and rice wine • 2. poke the belly meat with a fork, the rub 5 spice powder over the meat, but not on the skin. (b/c 5 spice powder will cause skin discoloration if it go onto pork skin) • 3. put pork belly into a zip loc bag, marinate in fridge overnight. • 4. the next day, set sous vide to 158F for 12 hours. • 5. put zip loc bag into sous vide, make sure to air is squeezed out of the bag. • 6. after 12 hours, take zip loc out of sous vide. • 7. poke pork skin with a fork, poke as many holes as possible. • 8. wrap pork with aluminum foil, exposing the skin only. • 9. pat the pork skin dry, put in fridge for a couple hours to allow the pork skin to dry more • 10. after few hours, put pork belly into air fryer/oven, don't preheat oven. • 11. broil in oven at 400F, watch the skin pop, take care not let the skin burn. (this step takes 10-20 mins). • 12. when pork skin is crispy, take out the pork belly, let cool for a 15 mins, then cut into bite size.
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