Crispy Pork Belly Buns | Combi Steam Oven Recipes
For this pork belly recipe, you can sous vide the pork belly ahead of time then refrigerate it and sear when you’re ready to eat, or just go straight from the sous vide to the searing step. When...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oven.anovaculinary.com.
Ingredients
- 2/3 cup of soy sauce
- 1/3 cup of sherry vinegar
- 2 Tbsp of sambal oelek
- 1 (3-pound) of pork belly, cut into 3 (3- to 4-inch-wide) slabs
- 0 of Buns, for serving (see note)
- 0 of Hoisin, for serving
- 0 of Quick-pickled cucumbers, for serving
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