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”
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
1 sheet (4” x 4”) of dried kelp/kombu
3 C rice vinegar
4 C granulated sugar
1 C kosher salt
1 gala or fuji apple, peeled, halved
1 C short-grain rice
2 ½ C water
Prepping time: 13 hours / Sous vide cooking time: 6 hours
10-15 pieces; makes 5 C seasoned vinegar (can be stored up to two months)
Juicy, flavorful, and perfectly done: Follow this sous vide flank steak recipe for red-meat nirvana.
Perfectly cooked sous vide scallops sing when paired with a flavorful sauce.
Both chicken and cedar plank get the sous vide treatment before finishing on the grill.
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