Note: Each recipe serves 2 or 4. Scale as necessary by simply doubling or tripling all recipes as needed depending on how many you are serving.
Sous Vide Babi Chin - Fragrant Nonya Pork Belly
Serves: 4
What you'll need:
- 1 lb/450 g pork belly
- 1/4 cup/60g chopped shallots
- 3 cloves garlic, sliced
- 1/2 tablespoon/8g coriander seed
- 2 star anise pods
- 4 large dried shiitake or porcini mushrooms
- 2 tablespoons/30ml tamari/dark soy sauce/coconut aminos
- 2 teaspoons/10g brown sugar/coconut sugar/granulated sugar/honey
- 1/2 teaspoon/3g salt
- 1/4 teaspoon/1g ground white pepper
Directions:
1. Set your Anova Sous Vide Precision Cooker to 80°C/ 176°F
2. Chop your pork belly into neat 1"/2.5 cm cubes. This can be easier if you put the belly into the freezer for 10 minutes to harden up slightly.
3. Combine pork belly and rest of the ingredients in a ziplock bag.
4. Place bag in pre-heated water bath and sous vide for 7 hours.
Finishing Steps:
1. Remove bag from bath and transfer the pork belly and mushrooms to a serving dish. Discard the star anise.
2. Add liquid to a saucepan and cook over medium heat until reduced and thickened.
3. Pour sauce over pork belly and enjoy!
See the Sous Vide Babi Chin recipe here
Singapore Noodles with Sous Vide Prawns
Serves: 2
What you'll need:
- 20 small tail-on prawns/shrimp
- 2 nests of vermicelli noodles, cooked and drained
- 1 tsp/5ml Chinese rice wine
- 1 tsp/5g curry powder
- 1 tbs/15ml light soy sauce
- 1 green onion, thinly sliced diagonally
- 2 tbs/30ml vegetable oil
Directions:
1. Set Anova Sous Vide Precision Cooker to 65°C / 149°F
2. Place shrimp in a ziplock bag.
3. Place bag in pre-heated water bath and sous vide for 15 minutes.
Finishing Steps:
1. When the prawns are finished cooking sous vide, heat up vegetable oil in a skillet then add the Chinese rice wine, soy sauce and curry powder and mix. Toss in the vermicelli noodles until well combined with the sauce.
2. Lastly, combine the prawns with the noodle mixture, take off the heat and serve with green onions scattered on top.
See the Singapore noodles recipe here
Sous Vide Rosemary-Lemon Vodka
Serves: 4
What you'll need:
- 1 (750-mL) bottle vodka
- Zest of 6 large lemons
- 6 sprigs fresh rosemary
Directions:
1. Set Anova Sous Vide Precision Cooker to 63°C / 145°F
2. Combine all ingredients in a large ziplock bag. Place the bag in the water bath and sous vide for 3 hours.
Finishing Steps:
1. When the timer goes off, remove the bag from the water bath. Strain the contents of the bag through a fine-mesh strainer into a large bowl. Let cool to room temperature. Transfer to a storage bottle and refrigerate overnight before serving.
2. Serve over ice or with your favorite cocktail mixer!
See the sous vide rosemary lemon vodka recipe here.
