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Sous Vide Pork Belly
Sous Vide Pork Belly is tender and juicy. Season pork belly to taste with soy sauce, sugar, salt and pepper. It tastes better if it can be marinated overnight. Place pork belly in zip lock back and use water immersion method to make vacuum. Sous Vide at 170F for 12 hours. Finish by either sear in cast iron, or broil for 3-5 minutes (it burns fast, so always keep an eye on broiler). Slice and serve. They are awesome in Ramen! Top it with Sous Vide soft boiled egg (145F for 45 minutes).
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Braised Pork Belly
Braised Pork Belly 东坡肉 东坡肉 Dong Po Rou, braised pork belly, is a famous JiangNan dish. It’s best cooked with skin-on pork belly, with layers of fat and lean meat. With this cooking method, the final product is tender and juicy, simply melts in you mouth. It’s not greasy, the fat part has a texture of tofu. First step is to pick a good piece of pork belly with adequate fat layer, but enough lean meat to support the structure. In a large pot, fill with cold water. Place pork belly in the cold water and bring to a boil. Drain and discard water. Cut pork belly into 2-3 inch…
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Easy Pizza Sauce
Easy Homemade Pizza Sauce
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Fruit Tart
These 4 inch tarts are made with sweet pastry crust, which is buttery and crispy, and cream cheese filling. They are pretty easy to make. When the crust is completely cool, pipe in the cream cheese filling and decorate with fruits. Add glaze if wanted. For the purple filling, defrost frozen blueberry completely and mix cream cheese filling with blueberry till desired color.
