Korean Braised Pork Belly with Local Jasmine Sesame Rice, Charred Baby Bok Choy, 55-Minute Egg, Pickled Shiitake Mushrooms, Kimchi Powder, Plum Whiskey Vanilla Shoyu
Recipe courtesy of Erica Medina, CSC, Chef de Cuisine, Indian Hills Country Club (Mission Hills, Kan.)
Ingredients
- Ingredients for Sachet:
- white onion - 1/2 ea.
- garlic - 5 cloves
- ginger - 1 Tbsp., minced
- black peppercorns - 1 Tbsp.
- brown sugar - 1 Tbsp.
- Ingredients for Cryovac Bag:
- soy sauce - 2 Tbsps.
- miso paste - 2 Tbsps.
- orange juice - 4 ozs.
- Ingredients for Local Jasmine Sesame Rice:
- jasmine rice - 2 cups, local, washed
- water - 2 cups, salted
- black and white sesame seeds - 2 Tbsps., toasted
- sesame oil - 2 Tbsps.
- Ingredients for Pickled Shiitakes:
- white sugar - 1/2 cup
- rice wine vinegar - 2 cups
- soy sauce - 1 1/2 cups
- jalapeño - 1 ea., halved and seeded
- ginger - 3 Tbsps., brunoised
- yellow mustard seeds - 2 Tbsps.
- coriander seeds - 2 Tbsps.
- cilantro - 2/3 cup, chiffonade
- Ingredients for Kimchi Powder:
- kimchi - 2 cups
- Ingredients for Whiskey Plum Vanilla Shoyu:
- sesame oil - 1 Tbsp.
- ginger - 2 Tbsps., brunoised
- plum - 1/2 cup, brunoised
- whiskey - 4 ozs.
- plum juice - 4 ozs.
- soy sauce - 2 ozs.
- honey - 2 Tbsps.
- bourbon vanilla bean paste - 1 tsp.
Instructions
Procedure for Sous Vide Braised Korean Pork Belly:
- Clean and score.
- Mise en place for sachet and cryovac bag.
- Place pork belly, sachet and remaining ingredients into cryovac bag.
- Seal and vacuum at 98%.
- Set RATIONAL: 176°Fahrenheit for 7 hours.
- Remove bag from the RATIONAL, open and drain the bag. Pat pork dry and sear.
- Slice and serve.
Procedure for Local Jasmine Sesame Rice:
- Place washed rice into a half hotel pan inside of the RATIONAL.
- Add salted water,
- Cook through in RATIONAL: 100% steam, 209°F, 15 minutes.
- Fluff, season, and serve.
Procedure for Charred Baby Bok Choy:
- Cut and clean.
- Place in a perforated pan.
- Place in the RATIONAL using the blanching settings: 100% steam, 209°F, 1 minute.
- Shock in a water bath.
- Set grill pans in the RATIONAL and preheat.
- Season bok choy, spray grill racks.
- Place bok choy presentation side down on the grill racks.
- Run RATIONAL: grilled vegetable setting, no probe, dark, 5 minutes.
- Plate and serve.
Procedure for Pickled Shiitakes:
- Remove stems from mushrooms, place in desired pickling container.
- Place all pickling liquid ingredients into a pot and bring to a boil.
- Through a strainer, pour pickling liquid on top of shiitakes.
- Cool, label, date and store.
Procedure for 55-Minute Eggs:
- Place eggs, still in carton, onto a sheet tray into the RATIONAL: full steam, 147°F, 55 minutes.
- Cool eggs for later use or use immediately.
- To reheat cooled eggs, crack into a pot of poaching water for 1 minute.
- Plate and serve.
Procedure for Kimchi Powder:
- Place kimchi into a metal strainer, allow juices to drain. Reserve juice.
- Spread kimchi out onto a wire rack on top of a sheet tray.
- Place kimchi in the RATIONAL until entirely dehydrated: dehydrate setting, no probe, high fan, 3 hours.
- Once dehydrated, place Kimchi into a food processor, blend until powder.
- Label, date and store.
Procedure for Whiskey Plum Vanilla Shoyu:
- In a heated sauté pan, sweat ginger and plums in sesame oil.
- Deglaze the pan with whiskey and plum juice. Reduce by half.
- Whisk in soy sauce, honey and vanilla.
- Taste, season, and adjust.
- Strain and plate or strain, cool, label, date, and store.
