OT- Sous vide Asian inspired pork belly tacos

sumoconnell

This may be my best cook to date.. That's not the highest bar, but good enough for me to post. There is no egg here, so it's OT.  

Due to iPhone, I'll post in steps.

36  hour sous vide one inch cubes of pork belly at 170..



I had two bags the same size, that's 3# raw.

sumoconnell

Finish on a cast iron skillet..

sumoconnell

For a sauce, I minced garlic, Serrano, and ginger and sweated them with a little oil.  Then added hoison sauce, and tossed in the finished cubes..

sumoconnell

To serve, made some picked onion and carrot, and used a Jicama "tortilla" shell, finished with cilantro.

sumoconnell

So dang easy and great, I had two more.  Call the cardiologist.

slovelad

Wow! Bucket list cook here

Wolfpack

I've never seen a jicama shell? Did you make these?

sumoconnell

I can buy them from HEB , great for pork and fish tacos..