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Sous Vide Pork Belly Bao

Sous Vide Pork Belly Bao

Serves 4

This is a dish that does take some time and planning.  Steamed Bao buns may be difficult to find and can be replaced with some nice fresh soft rolls.  The fat that breaks down from the pork belly can be reserved and refrigerated for future needs, just strain out the solids and store in an air tight container.  The flavors achieved by using the Kuraidori Precision Cooker are unmatched.

For pork belly
1lb pork belly
¼ cup light soy sauce
¼ cup mirin
¼ cup sugar

For bao 
¼” thick steamed bao buns
1 tbsp oyster sauce
2 scallions, thinly sliced
¼ cucumber, thinly sliced​

For the pork belly
  1. Preheat the water bath to 170°F
  2. Place pork belly, soy sauce, mirin and sugar into a bag and vacuum seal it or use the water displacement method.
  3. Insert the bag into the water bath.  Cook for 8 to 10 hours.
  4. Remove the pork belly from the water bath and place on a cutting board.  Pour the liquid from the bag into a small saucepan and set aside.
  5. Slice the pork belly into ¼” thick pieces and place on a tinfoil lined baking sheet.
  6. Preheat oven broiler on high and move rack to one of the top settings.  Place the pork belly in the oven and sear it for 3 to 5 minutes or until crispy.  Remove from oven and set aside.
For the Bao
  1. Place the saucepan with the reserved cooking liquid in it on medium heat and bring it to a simmer.
  2. Add the oyster sauce into the sauce and whisk it in.  Remove the sauce from the heat.
  3. Slice the steamed bao bun in half.  Place one or two slices of crispy pork belly into the bun.  Pour sauce over the pork belly.  Add the cucumber and scallions to taste and serve.

Kuraidori Sous Vide Precision Cooker

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