Sous Vide Belly Pork with cabbage

* Receipe adapted from Raymond Blanc's "Kitchen Secrets"

Ingredients:
Belly Pork - ask butcher for a nice rectangular/square piece of around 1kg
Cabbage with 1 few pc of crushed garlic

Marinating the Pork:
sea salt
lemongrass x 1-2stalks with the ends briused and crushed
white pepper
5-spice powder
crushed garlic and ginger
red chillies, deseeded and finely chopped

How to Make:
1. 2 days before your dinner, wash the pork belly and wipe dry. Rub the marinate all over the flesh side of the pork belly evenly. Cover with cling film and leave in the fridge overnite.

2. 1 day before your dinner, prepare your water bath at 85'C. Vacuum pack the pork. If it's too large, cut into 2 portions and packed in 2 bags. Cook in the waterbath for 6 hrs.

3. Remove the vacuum bags from the waterbath. After it cools down, take out pork from bags, reserve the liquid inside the bags for later use.

4. Cover the belly pork with cling film and place it skin side side down on a baking tray. Place another baking tray on top and fill it with heavy items as to weigh the tray down onto the pork. The purpose of this is to make the pork as flat as possible. Then place it in the fridge overnite.

5. On the day of cooking - 1 hr before cooking, remove the trays with the pork from the fridge and leave it at room temperature for an hour. Then remove the cling film from the pork.

6. Preheat oven to 180'C.

7. Cut belly pork into long strips portions. Heat corn oil or rapeseed oil in a large flat pan over medium heat and add the pork, skin side down for 10-15 min until the skin becomes crispy anbd golden brown.

8. Prepare a baking tray with a oil dripping tray inside. Remove pork from frying pan and place the pork into this tray, skin side up and roast in oven for 10 min.

9. Stir fry the wash and cut cabbage with crushed garlic and little salt, then drain.

10. Filter the liquid reserved from the vacuum bags when slow cooking the pork through a sieve. All fatty stuff will be filtered away and remaining are the natural juices from the pork.

11. Add the above liquid to a slow pot, add some chicken stock, and season with a dash of light soy sauce and sesame oil. Thicken it by mising 1-2 tbsp of cornstarch water solution. checking taste.

12. Add the drained cabbage to a serving plate. Then pour the sauce above onto the cabbage. Then add the pork from oven on top of the cabbage. Best serve with rice, white or fried!

Enjoy this crispy yet tender belly pork with a glass of red burgundy!!