This pork belly has an awesome texture, very tender and tasty.
The pork was marinated for 10 hours in brine water, made of sea salt, brown sugar, and powders of star anise, cinnamon, cardamon, clove, black peppercorn, dried chilli, and coriander seeds. It is then sous-vided for 32 hours at 63 deg C, and pressed down overnight to improve the texture. The skin is removed, fat scored, and pan fried over medium heat till crispy.
The rich juices from the pork, reduced with shaoxing wine, makes excellent dipping sauce. It pairs very well with sauteed Granny Smith apples in brown sugar, cider vinegar and cinnamon.
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