an immersion circulator; a vacuum bag; a vacuum sealer; a deep-fry thermometer
For the sous vide pork belly: Preheat an immersion circulator to 70 degrees C or 158 degrees F.
Put the pork belly into a vacuum bag and seal. Add to the water bath and cook for 12 full hours. Cool down in an ice bath and reserve for later use.
For the char siu glaze: In a bowl, combine the hoisin sauce, honey, sriracha, tamari and five-spice. Whisk to combine and set aside. (This can be made ahead and stored in the refrigerator for up to two weeks.)
For the pickled red onion: Cut each end of the onion off, then slice it in half from the top cut so you end up with 2 equal halves. Cut down the striations of the onion, about 1/8-inch, and reserve in a metal or glass bowl. Combine the vinegar, granulated sugar, salt and 1 cup water in a small pot and bring to a boil. Pour over the sliced onions and let them cool down to room temperature before storing. Leave them in the brine for storage. (These will stay good in the refrigerator indefinitely.)
For the kitsune sauce: Combine the mayonnaise, red miso, hot sauce, sriracha, vinegar and salt. Whisk together and set aside. (This will stay good for up to one week in the refrigerator.)
For the steamed rice: Bring 2 1/2 cups water to a boil in a medium pot. Add the calrose rice and cover with a lid or foil, then cook at a simmer until the rice is tender, about 20 minutes. Reserve until ready to serve.
Preheat the canola oil in a skillet or a deep pan to 350 degrees F. Cut the pork belly into cubes about 1/2-inch across by 1/4-inch thick. Drop into the oil and fry until golden and crunchy, roughly 2 1/2 minutes. Reserve in a bowl, then glaze with the char siu glaze.
Serve the char siu pork belly with a side of steamed rice drizzled with kitsune sauce, a pinch of pickled red onion and some cilantro as garnish.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Kitsune, Albuquerque, NM
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