Julia Komp, the youngest female German chef to be awarded a Michelin star, offers up this fantastic dish. Don't be put off by the preparation time, as the end result is crisp crackling and unbelievably succulent meat fit for a champion. Marinated using a combination of Lee Kum Key sauces this dish is beyond delicious. Why not give it a try for yourself?
For Crispy Pork Belly:
Prepare sous vide to 65°C. If not using sous vide, follow the steps below.
The Oven Method (as an alternative):
The Stove Method (as an alternative):
Method for Crispy Pork Belly (Con't):
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
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:
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).
PREP TIME: 30 MINS | COOK TIME: 24 HOURS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
