Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers

Name: Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 24
Cuisine: Global
Ingredients: 1 head bibb lettuce, washed, dried, and torn into medium pieces; 2 Tbsps fish sauce; 3 medium cloves garlic, roughly chopped; 2 inches ginger, peeled and roughly chopped; 118 milliliters granulated sugar; 158 milliliters mayonnaise, preferably homemade; 118 milliliters mirin; 1 kilograms pork belly, in as large pieces as possible (preferably 1 or 2 whole slabs); 2 whole scallions, roughly chopped; 118 milliliters soy sauce; 24 fresh or frozen Chinese-style steamed buns

This recipe serves 24. One portion of this dish contains approximately 11g of protein, 32g of fat, and a total of 489 calories. Head to the store and pick up bibb lettuce, soy sauce, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 24 hours. It is a good option if you're following a dairy free diet.

Instructions

Preheat a sous-vide style water bath to 170°F (77°C).

Ingredients you will need

Water

Combine soy sauce, mirin, sugar, fish sauce, scallions, garlic, and ginger in the bowl of a food processor. Process until vegetables are roughly pureed.

Ingredients you will need

Fish Sauce

Vegetable

Green Onions

Soy Sauce

Garlic

Ginger

Mirin

Sugar

Equipment you will use

Food Processor

Bowl

Transfer pork belly and marinade to a food-saver style vacuum bag and seal. Alternatively, transfer to a heavy duty gallon-sized freezer bag and seal by slowly submerging into a pot full of water, sealing the top just before it goes underwater to remove all air.

Ingredients you will need

Pork Belly

Marinade

Water

Equipment you will use

Pot

Transfer to sous vide cooker and cook until completely tender, about 10 hours.

Remove bag from cooker and chill thoroughly. Pork belly can be stored in the refrigerator for up to 2 weeks after cooking if the bag remains sealed.

Ingredients you will need

Pork Belly

When ready to serve, open sous vide bag and remove pork belly. Discard solid chunks of fat. Warm congealed liquids in a small saucepan, then strain through a fine mesh strainer. Return to saucepan and simmer until reduced to 2 tablespoons, making sure that the syrup doesn't reduce too far and burn, about 15 minutes.

Ingredients you will need

Pork Belly

Syrup