OK, so this was super simple. In no small part to the fact that I was making it up as I went along.
Frozen piece of pork belly (500g or so). I sliced it into cubes before bagging and while still mostly frozen. So much easier that way.
Also in the bag I put some salt (just ground it in, so no idea how much) and the reduction ingredients, which were as follows.
Dark Soy Sauce - 20g
Worcestershire sauce - 20g
4-5 garlic cloves
small knob (20mm or so, but fairly thin) ginger
I mixed the liquids in a bowl, then minced up the ginger and garlic (I used the HotMixPro, but a knife is easily as good) and added them to the bowl. Then I put the lot into the bag with the pork belly cubes, shook it around a bit to ensure good coverage before sealing.
Then into the bath @ 80C until we decided to have dinner. I clipped the corner off the bag and drained the liquid out into a small frying pan. Then got the pork out onto a cloth to dry it.
Boiled the liquid pretty hard to reduce it. When that was about half done, got the pork into a frying pan, let it crisp up a bit, plated it, then drizzled the reduction over it, done.
It was in the bath for about six hours or so, due to as changer in plans for the usage.
Nicked this off the wife’s IG feed.
