Sous vide water bath with controller set at 76 ⁰C and bags with pork belly pieces; pork belly pieces in white bowls in a steamer

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   Das (srdas@mastodon.online)'s status on Sunday, 09-Mar-2025 05:19:48 JST Das

   Dong Po (or Kakuni) style pork belly lunch many days in the making (well started with breaking down, portioning and setting up last week Sunday). Blanched with ginger and scallion, marinated in (light + dark) soy, sake, ginger scallions and a bit of rock sugar; 76 ⁰C sour vide for 16 hrs, then put away. Saved one pack for today, froze the others, the gelatin in the bag made a super stock. Steamed to warm through and enjoyed with rice

   Pic CW #Food meat