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Monday, September 29, 2014

Kong Bak Bao (扣肉包)

There is something about pork that just gets me salivating, the sweet tender taste of the meat mixed with the collagen enrich fat (okay I'm kidding myself there.. the skin and fat just taste good) goes well with just about anything.

After coming back from New York and falling in love once again with David Chiang's steamed pork buns I tasked it upon myself (and I made a promise to the #withtheplusone) that I'd recreate the dish back home in Singapore.  That and the fact that I have a new #anova sous vide immersion cooker I had more than enough reason to play!

Well hello there, fancy a porky spa at 76 degrees?
Ingredients
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/2 cup granulated sugar
  • 2 tablespoons fish sauce
  • 2 whole scallions, roughly chopped
  • 3 medium cloves garlic, roughly chopped
  • 1 (2-inch) chunk ginger, peeled and roughly chopped
  • 1kg pork belly, in as large pieces as possible
  • 2/3 cup mayonnaise
  • 24 fresh or frozen Chinese-style steamed buns
  • 1 head bibb lettuce, washed, dried, and torn into medium-sized pieces
Procedures
  1. Preheat a sous-vide style water bath to 77°C. Combine soy sauce, mirin, sugar, fish sauce, scallions, garlic, and ginger in the bowl of a food processor. Process until vegetables are roughly pureed. Transfer pork belly and marinade to a food-saver style vacuum bag and seal. Transfer to sous vide cooker and cook until completely tender, about 8-10 hours. Remove bag from cooker and chill thorough
  2. 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
  3. Transfer reduced cooking liquid to a medium bowl. Add mayonnaise and whisk to combine.
  4. Preheat broiler to high. Cut pork belly into 1 1/2-inch wide strips, then slice into 1/2- to 1/3-inch slices. Transfer to a foil lined broiler pan. Broil pork belly until crisp and charred on one side, about 3 minutes.
8 hours basking the the spa, you've be all soft tender and juicy too!
Assembly
  1. Steam buns then spread mayonnaise onto each bun, then stuff with lettuce leaf, slices of pork belly, and pickles*
What is there not to love about this?

Caution: Construction in progress

The final product.. oh how I love thee!
My rendition of this recipe I added a product from Five & Two Foods (http://fivetwofoods.com/): Bacon jam.. yes the world just go a little more happy!  The jam helped to add new dimension to the bun; totally more-some!  Thanks again guys for the free sample that you enclosed with my purchase! I'll put it to very good use, I promise!

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