OT - Sous vide Saam pork belly steamed bun.

Hi,

I've been trying lots of experiments since I got a sv machine. Most cooks have been good but there are rooms for improvement. Yesterday meal:

Marinated the belly with ginger, scallion, soy sauce, honey, mirin and garlic powder. Left it in the fridge over night. Before heading out to work, dropped it in the bath @ 77 C for 10hrs. After drying the belly, cut it into desired pieces and a quick oven broil to crisps the skin. (This is where I would have loved to used the egg but to much trouble to light it up and sear only a small portion of meat)

Used the 'juice' in the sv bag to make a glaze. Strained the liquid and reduced until thick.

At the mean time, steamed the bun with a bamboo 'steamer tray'. Got the store bought frozen one which turns out to be not that great. I will be making some homemade next time.

Assembled everything: steamed bun, a little of hoisin sauce, Boston lettuce, pork belly, drizzled some reduced sauce, cilantro. Voilà! (Missing some picked veggies which I didn't have any on hand)

Have nice day everyone! Cheers!!