Tuesday, October 25, 2011

Mirin Sake Belly with Sous Vide Egg

It might sound insane but one of the reasons I bought the Sous Vide Supreme machine was because of the love for the perfect eggs. Yes, I mean the slow-cooked eggs at 64 degree celsius (Some say 63) for 45-60 minutes. I could still remember the heavenly feeling I had the first time I ordered this in one of the fine dining restaurant couple of years back - the whites were like a soft, delicate custard, while the yolk was thick, rich, and gooey.

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
soy sauce
1 cup mirin
1 cup sake
3 cloves garlic

  • In a heavy pot or dutch oven, sear the pork belly on all sides
  • Add the sake, mirin, 1 clove of garlic and enough water to barely submerge the pork belly.
  • Add Soy sauce to taste, remember as the braising liquid reduces, it becomes saltier.
  • Braise the pork belly for 2 hours or until tender.
  • Remove the pork belly and let it cool
  • Place pot in the fridge for overnight
  • Remove the pork belly and slice it while it is still cold.
  • Place the sliced pork belly back into the pot and simmer on very low heat until ready to serv1e
  • When ready to serve, remove the sliced pork belly and pat dry with some paper towel
  • Season with a little sea salt
  • In a hot pan, sear the sliced pork belly for a few seconds on each side for a crunchy texture and nice caramelized color.

    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.

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