Sous Vide Pork Belly Recipe [Butadon]

Описание: The video is a step by step guide to make sous vide pork belly with rice also known as "Butadon". The pork belly is cooked in sous vide for 165 degrees F for 8 hours to hold its texture and still be incredibly tender. To enhance the flavor, Teriyaki sauce was used in the recipe. If you are a sous vide enthusiast, this recipe will blow your mind with incredibly tender and rich caramelized pork belly char siu as an ultimate rice bowl dish.

Ingredients:-Sauce
Soy Sauce 1/4 cup
Water 1/4 cup
Mirin 1/4 cup
Sake 1/4 cup
Sugar 100g

-Sous Vide Bag
Garlic 2 cloves
Ginger 5g
Pork Belly 300g
Scallion White Part 2 ea
Sauce 2 Tbsp

-Rice Bowl (Serving 2)
Ginger 3 g
Shishito 6 ea
Egg 2 ea
Scallion 2 ea
Onion 1 ea
Pork Belly 150g per bowl
Rice as much as you want

Directions:
1. Make the sauce by combining all ingredients in a saucepan and bring it to a boil to melt the sugar.
2. Prepare Sous Vide bag with listed items: crushed garlic, scallion whites cut in half, ginger slices, the Teriyaki sauce and pork belly.
3. Sous Vide at 165F for 8 Hours
4. Soft boil eggs for 5 minutes and 30 seconds, and immediately shock with ice water then peel the eggs and set aside.
5. Cut scallion whites into thin strips and green part into rounds. Julienne onions.
6. Sear the pork belly on both sides and set aside. On the same pan cook onions and pour teriyaki sauce to braise the onions. When soft enough, take the onions out and lightly cook shishito peppers for 30 seconds and pull out.
7. Add the eggs and roll them around in the pan while slowly reducing the sauce. When they are coated on all the surface, take them out.
8. On the same pan with the thick glazing consistency, add seared pork belly and coat both sides with the sticky sauce.
9. Gas torch items from 6 and 7 to get the charred smokiness.
10. Plate on a bed of rice with onions first, then ginger, with all the other torched ingredients.
11. Enjoy.