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Sous Vide Pork Belly w/ Crispy Bao by Jason Takemura of Bamboo Catering

Jason Takemura is the owner and chef of Bamboo Catering. Bamboo Catering is an elegant catering Jason Takemura Sous Vide Pork Belly Crispy Baoexperience that uses local and sustainable ingredients. Chef Jason is no stranger to great restaurants and food as he has worked with Chef Chai of Chai’s bistro and also the Hukilau Honolulu.

His menu is unique with things like foie gras mousse, baked oysters, and sous vide pork belly fried bars. We were lucky to be able to have chef Jason join us and make his delicious sous vide pork belly with crispy bao.

Posted By: As Seen on OC16
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US Metric

2lbs pork belly
12 bao
Oil for frying bao
Marinade ingredients
2c Brown Sugar
2c Shoyu
1c Water
2pc Star Anise
3 stalks Green Onion, smashed
6 cloves Garlic, smashed

Pickled Red Onion
1 onion
½ cup rice vinegar
½ cup sugar
½ cup water
1 tsp salt

Kim Chee Paste
1 cup Korean chili flakes
¾ cup fish sauce
1 inch piece of fresh ginger peeled
3 Tbsp chopped garlic
½ small round onion

Ko Chu Jang Honey
2 Tbsp ko chu jang
2 Tbsp honey
2 Tbsp rice vinegar
1 tsp toasted sesame seeds

To build, layer:
Ko chu jang honey:
Kim Chee Paste
Pork Belly
Pickled Red Onion:

Garnish: Micro Cilantro & Pea Tendrils

Cooking Process:

Stir marinade ingredients into a bowl, soak pork bellly in marinade overnight.
Vacuum seal marinaded pork and sous vide at 160 degrees for 12 hours.

Pickled Red Onion
Slice onion and stir together with other ingredients.

Kim Chee Paste
Add all ingredients into a food processor for 3-4 minutes, while stopping every minute to scrape down the side.

Kim Chee PasteAdd all ingredients into a food processor for 3-4 minutes, while stopping every minute to scrape down the side.

Ko Chu Jang Honey
Mix together.

Fry 12 bao at 350 degrees for 3-4 minutes or until brown in hot oil, then build layers in fried bao

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Reviewed on: Sep 2, 2020 By