Pork Belly sous-shi

Pork Belly Unagi Sous-shi

IntermediateIntermediate

Cuisine Solutions chef Kyong Park developed “sous-shi” using sous vide proteins as an alternative to using raw ingredients.

Ingredients

Pork Belly Nigiri

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”

Soy Glaze

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

Seasoned Vinegar

1 sheet (4” x 4”) of dried kelp
6 C rice vinegar
4 C sugar
1 C salt
1 gala or fuji apple, peeled, halved

Sushi Rice

½ C short-grain or medium-grain rice, dry
2 ¾ C water

Overview

Equipment

  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Medium sauce pot
  • Chinois/fine mesh sieve
  • Large pot
  • Rice cooker/large stock pot
  • Large bowl
  • Knife
  • Brush

Timing

Prepping time: 13 hours / Sous vide cooking time: 6 hours

Servings

10-15 pieces

Directions

For the Pork Belly Nigiri:

  1. Mix all seasonings, except sesame seeds, scallions, and nori, in a large bowl. Rub pork belly thoroughly and evenly, coating the pork belly.
  2. Place the pork belly in a large bag and seal. Allow to marinate and cure for 12 hours.
  3. Place in a water bath and cook for 6 hours at 147°F (64°C).
  4. Remove from the water bath and set aside to cool for 15 minutes and then submerge in ice water for 30 minutes to an hour.
  5. Remove the pork belly from the ice water and then place in the refrigerator until ready to use.

For the Soy Glaze:

  1. Place all ingredients in a medium sauce pot and bring to a boil over medium-high heat.
  2. Then bring to a simmer over low heat and continue to simmer for two hours until sauce thickens.
  3. While hot, strain a couple of times using a chinois and then a fine mesh sieve.
  4. Set aside to cool or store in the refrigerator until it’s ready to be served.

For the Seasoned Vinegar:

  1. Rinse the kelp and pat dry. Place all ingredients, except the apples, in a large pot over medium heat.
  2. Stir gently until the sugar and salt are dissolved, about 7 to 10 minutes. Do not bring to a boil or it will begin to caramelize and darken.
  3. Remove from the heat and add the apples.
  4. Allow to steep for at least three to four hours at room temperature. Can steep overnight, covered.

For the Sushi Rice:

  1. Rinse the rice until water runs clear, about three to five minutes.
  2. Place the rice and water in a rice cooker and cook. If a rice cooker is not available, heat rice and water in a stock pot over high heat until it begins to boil. Then turn the heat down to low and cover. Cook for 25 minutes.
  3. Turn off the heat and let rest, covered, for 10 more minutes.
  4. Remove the lid and transfer the rice to a large bowl.
  5. Add 1 ½ cups of the seasoned vinegar, mixing the rice and vinegar until fully combined.
  6. Allow to rest for five to seven minutes, then mix again before forming into sushi molds.

To Serve:

  1. Open the pouch of the pork belly and cut thin rectangular slices of about 1 ½“ x 3”.
  2. Place thin slices over a small ball of seasoned sushi rice and wrap with a nori strip.
  3. Brush with the soy glaze and sear with a torch for a few minutes or until it reaches desired char and appearance.
  4. Garnish with sesame seeds and scallions or micro greens.
Developed by Cuisine Solutions chef Kyong Park. Featured in Sous-Vide magazine Spring/Summer 2019.

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