Pork Belly Unagi Sous-Shi | Sous-Vide Magazine

Ingredients

• ½ lb pork belly
• 1½ tsp kosher salt
• 1 tsp peppercorns, crushed
• 1 bay leaf
• 1 tsp rosemary, roughly chopped
• 1 tsp thyme, roughly chopped
• 1 anise seed, crushed
• ½ tsp fennel seeds
• ¼ tsp coriander seeds
• Sesame seeds, toasted, for garnish
• Shaved scallions or micro greens, for garnish
• 12 nori strips,½” x 3”
• ½ C light soy sauce
• ½ C mirin
• 1 ½ Tbsp sake
• ¼ C granulated sugar
• ¼ C pineapple, peeled and diced
• ¼ C orange, peeled and diced
• 2 cloves garlic, smashed
• 1 sheet (4” x 4”) of dried kelp/kombu
• 3 C rice vinegar
• 4 C granulated sugar
• 1 C kosher salt
• 1 gala or fuji apple, peeled, halved
• 1 C short-grain rice
• 2 ½ C water