Sous Vide and Grilled Pork Belly Buns Recipe :: The Meatwave
Super tender and luscious slices of sous vide and then grilled pork belly are assembled into incredibly savory buns.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Food processor
- Grill
- Saucepan
- Fine-mesh sieve
- Mason jar
- Zip-top bag
- Pot
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Stove
Ingredients
- 1 cup rice wine vinegar
- 1 cup water
- 3/4 cup sugar
- 1 tablespoon Kosher salt
- 1 seedless cucumber, very thinly sliced on a mandoline
- 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
- 2 1/2 pounds boneless pork belly in 1 or 2 large chunks
- 2/3 cup mayonnaise
- 24 fresh or frozen Chinese-style steamed buns
- 1 head bibb lettuce, washed, dried, and torn into medium-sized pieces
- 1 recipe Quick-Pickled Cucumbers with Rice Vinegar
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