I have been wanting to try the sous vide pork belly for a while, so here is my version with Char Siu sauce. Cooked sous vide with a beta Joule at 74° C for 24 hours.
It came out fatty porky goodness, melt in your mouth. I then used my searzall to give it a sear then put on some more char siu sauce and seared again to set the sauce.
I also made the ChefSteps steamed buns, this was my first attempt.
Here is the final product....it was very yummy if I do say so myself. Hoisin, cucumber and scallions.
