Kakuni pork belly
This melt in your mouth Kakuni pork belly is absolute perfection. Umami from the soy sauce, sugar, and ginger bring out the best of the pork belly without overpowering the porky flavor.
What you need to make the recipe:
Sous vide precision cooker
Prep:
Prep time: 1 hour or overnight marination
Cook time: 15 hour
Temp:
170 F
Ingredients:
1 lb pork belly (slab or slice)
2 stalks of finely chopped scallions/green onions
1/2 cup soy sauce
1/3 cup mirin
1 tbsp sugar
1/2 tsp fresh ground ginger
Recipe:
It’s super simple ya’ll. Mix all the ingredients in a bowl or an easy hack is to use a ziplock bag and shake well. Rest for an hour or overnight. Sous viding in a vacuum-sealed bag doesn’t necessarily require to marinate because it seals all the flavors in the baggie and gives you a pretty fantastic deep seasoning in the cooking process.
I highly recommend using a sous vide container with comes with a lid and insert on top to slip in the precision cooker. BUT, a stockpot or any deep heat-safe container works quite well. The only difference- you’ll have to top it off with water because of the evaporation.
Transfer the meat with a tbsp or two of the marinade in a vacuum sealer bag. Tip:
Cook at 170F for 15 hours. And you’re done! That simple.
Broil for 10 minutes on high on a broil-safe container with a drip tray or line with aluminum foil (shiny side facing up, apparently it makes a difference doing that!). Flip the meat over at 5 minutes for an even brown.
Paired perfectly with rice and a bit of soy and sesame oil or as is.
Pro tip:
If you don’t have vacuum seal bags, use a good-quality zip lock bag. use the hot water seal trick. slowly dipping the filled bag into the water so a vacuum is created. Dip until only the lip of the bag is above the hot water, zip is shut.
To vacuum seal food with liquids, dangle the bag at the edge of your counter while vacuum sealing so that the marinade settles at the bottom of the bag. As soon as the liquid starts to get sucked almost to the top, seal the bag!
You can refrigerate the baggie as-is for use later(this helps coagulate the fat, making it easy to remove or freeze it for use later.
Tag me on Instagram with #nommygod, so I can see your yummy creations!
