We've all read a lot about sous viding in western cooking. So why not try it with Chinese cooking? I got a hold of a really nice piece of pork belly the other day and marinated it with some five spice powder, soy sauce, sesame oil, garlic and ginger. After a night of marination, it was slow cooked for 9 hours. We used the juices to cook it with chinese radishes and chinese bean curd sheet. The result was an amazing succulent tender pork belly that melted in our mouths.
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