72-hour pork belly

1.3 kg pork belly

skin on

2 tsp five-spice powder

1 tsp honey

runny

2 pinches of salt

2 tbsp soy sauce

mild

Rinse the pork belly under cold running water and pat dry with kitchen paper. Mix the honey and the soy sauce together and spread evenly over the pork belly. Rub the meat side with the five-spice powder and a little salt, but not the skin side.

Put the marinated pork belly into a vacuum bag, add the soy sauce and vacuum seal it on level 3. Place the bag on the wire shelf in the cold cooking space. Steam.

Vacuisine 62 °C for

Oil

for searing

After steaming, take the pork belly out of the bag and pat dry with kitchen paper. Next, place the pork belly, skin-side down, on the Teppan Yaki and, using a little oil, brown until golden and crispy.