For Crispy Pork Belly:
Score the pork belly skin into fine diamonds. Massage marinade into the scored pork belly and vacuum in an oven bag.
Prepare sous vide to 65°C. If not using sous vide, follow the steps below.
The Oven Method (as an alternative):
A. Prepare a deep roasting pan and place in a preheated oven at 65°C.
B. Bring a pan of water to a simmer, where small bubbles start to form on the sides.
C. Place vacuum-packed pork belly in a preheated oven. Carefully pour the heated water into the roasting pan,covering the vacuum-sealed bag.
D. Seal with double layer of tin foil. Cook for 24 hours, checking water levels every 6 hours.
The Stove Method (as an alternative):
A. Prepare a stock pot half-filled with water. Bring to a simmering point where small bubbles start to form on the side. Lower heat to the lowest level.
B. Place vacuum bag pork in the pot. Place a plate to weigh it down. Cover the pot. Turn off the heat after 30 mins. Leave vacuum bag to poach for 1 hour.
C. After 1 hour bring the pot back to simmer point and turn off the heat. Repeat this method 3 times
Method for Crispy Pork Belly (Con't):
Once done, remove the pork belly tray out of the oven. Place the bag in ice water and leave to cool.
When cooled, remove the pork from the bag. Cut into 4 long slices. Reserve the cooking juices, and reduce in a pan by half.
Preheat the cooking oil to 175°C.
Dredge the pork belly with flour, lightly squeezing the flour into the pork slices.
Dust off excess flour and deep-fry in the cooking oil until golden brown and crispy.
Method for Sweet Potato Puree
Put the salt on a baking tray and place the whole sweet potatoes on salt. Preheat oven at 170°C and bake for 60 – 90 mins or until small sugar drops are visible on the sweet potato and is soft when tested with a fork.
Make a roux with the rest of the ingredients.
Remove the sweet potatoes from the oven. Mash, and mix with the roux.
Pass the mixture through a fine sieve (Tami or chinois).
Fill in a piping bag. Reserve for later use.
Method for Vegetables:
Prepare the sauce mix in a bowl.
Heat a wok or sauté pan to medium heat.
Add the Sesame wok oil and stir-fry the vegetable for 3 minutes.
Add the sauce mix and cook thoroughly (about 1 min).