Read this if you are interested in the science behind that perfect cooked eggs.
No surprise that the first test I carried out on the Sous Vide Supreme was the 64 degree eggs. (Refer to my previous post). Satisfied with the result of the sous vide eggs, I explored the web for an interesting side dish to serve with it and I found this Mirin and Sake pork belly recipe.
Alan, Eeleen and Richard became my guinea pigs last Friday. They were all lost for words, it made me smile as that was the ultimate praise a chef could ask for. I urge you to try this recipe, it's simple and yet rewarding. Even if you do not have the sous vide machine, you can just make the belly - A versatile and interesting starter for any parties that you are hosting.
1kg pork belly chunk, without skin
1 cup mirin
1 cup sake
3 cloves garlic
|Get a good thick piece of belly with even layers of fats and meat. Request the butcher to remove the skin.|
|Brown the belly on all sides.|
|Add the remaining ingredients and water to barely submerge the belly. Cook over small fire for 2 hours.|
|Slice of belly served with the perfect sous vide egg.|