Here's a Japanese-inspired dinner. To make the pork, a cooking liquid was made by bringing sake, mirin, sugar, and soy sauce (2:2:1:1 ratio) to a simmer. Then some garlic, ginger, and scallions were added. This liquid was used to cook the pork sous vide (40 hours @ 144 F for the belly, 4 hours @ 140 F for the sirloin). Following that, the cooking liquid was reduced with some dry caramelized sugar and rice wine vinegar to make the tare sauce. The tare sauce was pure liquid gold.
Chashu pork belly / sirloin
Quick-cured cucumber and radish
Edited by Baselerd, 29 December 2013 - 09:25 PM.