Rice Cooker Pork Belly With Mui Choy Recipes

Steps:

• For the sous vide pork belly: Preheat an immersion circulator to 70 degrees C or 158 degrees F.
• Put the pork belly into a vacuum bag and seal. Add to the water bath and cook for 12 full hours. Cool down in an ice bath and reserve for later use.
• For the char siu glaze: In a bowl, combine the hoisin sauce, honey, sriracha, tamari and five-spice. Whisk to combine and set aside. (This can be made ahead and stored in the refrigerator for up to two weeks.)
• For the pickled red onion: Cut each end of the onion off, then slice it in half from the top cut so you end up with 2 equal halves. Cut down the striations of the onion, about 1/8-inch, and reserve in a metal or glass bowl. Combine the vinegar, granulated sugar, salt and 1 cup water in a small pot and bring to a boil. Pour over the sliced onions and let them cool down to room temperature before storing. Leave them in the brine for storage. (These will stay good in the refrigerator indefinitely.)
• For the kitsune sauce: Combine the mayonnaise, red miso, hot sauce, sriracha, vinegar and salt. Whisk together and set aside. (This will stay good for up to one week in the refrigerator.)
• For the steamed rice: Bring 2 1/2 cups water to a boil in a medium pot. Add the calrose rice and cover with a lid or foil, then cook at a simmer until the rice is tender, about 20 minutes. Reserve until ready to serve.
• Preheat the canola oil in a skillet or a deep pan to 350 degrees F. Cut the pork belly into cubes about 1/2-inch across by 1/4-inch thick. Drop into the oil and fry until golden and crunchy, roughly 2 1/2 minutes. Reserve in a bowl, then glaze with the char siu glaze.
• Serve the char siu pork belly with a side of steamed rice drizzled with kitsune sauce, a pinch of pickled red onion and some cilantro as garnish.