Here's the recipe were loosely following.
We did pork loin steamed buns two nights ago and have left over dough, now to try the more time intensive pork belly version. Also that interesting cooking of the pickled veggies by pouring hot oil on them.
Small bit of salt, pepper, sugar, and a bay leaf in the bag.
Sous vide loosely maintained at ~160 deg F for ~7 hrs.
Took it out, dumped the juices in a pot and reduced them with some brown sugar and hoisin in a pot. brushed on and threw it in the broiler. I think the broiler is not the way to go. all the glaze fell off and it seemed to not crisp quick enough. Took it out and used the pocket rocket stove to "blow torch" the outside, it cracked and popped like crazy. Much better.
Cut into it and it was great. The fat was broken down and soft and delicious. I took a few pieces and on high tossed them with some vinegar, and hoisin to give them a bit of a glaze. I think I'd do that to them all for this application next time. Note, the meat itself before this was already really great. We made bfast sammys with it the next day.
Steamed buns in the bamboo steamer. They came out a bit better. Next time I think don't roll the dough out as thin to get fatter puffier buns. Dont roll after folding, just push shut.
Dumping hot oil on the pickles wasn't necessary or that cool and made them a bit oily, so we went back to regular pickles for the sammys.
Results:
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