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Ingredients
US|METRIC
4 SERVINGS
- pork belly (As needed)
- salt (As needed)
- black pepper (As needed)
- curing salt (As needed)
- sugar (As needed)
- duck fat (As needed)
- oysters (As needed dehydrated King)
- shiitake mushrooms (As needed dehydrated)
- olive oil (As needed)
- salt (As needed)
- pepper (As needed)
- cinnamon (As needed, ground)
- star anise (As needed, ground)
- cardamom (As needed, ground)
- peppercorns (As needed, ground)
- ginger (As needed, minced)
- green onions (As needed, minced)
- mushroom (As needed, stems minced)
- orange peel (As needed dry, minced)
- garlic (As needed, minced)
- palm sugar (As needed)
- lemon juice (As needed)
- lime juice (As needed)
- mushroom soy sauce (As needed dark)
- kecap manis (As needed)
- hoisin sauce (As needed)
- leeks (As needed, minced)
- onion (As needed, minced)
- garlic (As needed, minced)
- russet potatoes (As needed, peeled and diced)
- bay leaves (As needed)
- salt (As needed)
- white pepper (As needed)
- butter (As needed)
- heavy cream (As needed)
- milk (As needed)
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Directions
- For Belly Dry rub the belly with salt, black pepper, curing salt and sugar and let sit for 48 hours. Confit in duck fat for three hours or until tender
- For Char Sui Sauce Combine ingredients in a sautoir and heat until ingredients are well combined
- For Leek Fondue Combine all ingredients and sous vide until potatoes are tender. Puree mixture until tender
- For Garnish Combine all ingredients and let sit for 24 hrs
- For Service Toss braised pork belly in hot Char Sui sauce until well coated
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