Sous Vide Pork belly

INGREDIENTS

• 500g pork belly
• 2 tsp soy sauce
• 1 tsp fish sauce
• 1 tsp mirin
• 1 tsp sesame oil
• 1 knob of ginger, thinly sliced
• 2 garlic, minced
• Dash of corn flour

PREPARATION

1. Score the rind of the pork belly in criss cross lines.
2. Place all the ingredients into a zip-lock bag and vacuum seal it using the water immersion method (or use a vacuum sealer if you have one).
3. Put it into a 76 degrees C water bath for 9 hours.
4. Once done, remove the pork belly from the bag and reserve the juices.
5. Dry the pork belly and put it into the oven grill for 5 to 10 minutes, or until the rind turns golden brown. Meanwhile, heat up the juices in a pan to reduce it, adding in the corn flour slurry to thicken the sauce.
6. Once pork belly is out of the oven, cut it into thin slices and drizzle the sauce over it.
7. Serve with rice or steamed mantou.