Slow Cooked Chinese Pork Wraps
The other starter I prepared for New Years Eve was a take on a Chinese Favourite. I had some pork belly strips and decided to try and make a delicious unctuous Chinese porky mouthful.
I slow cooked the pork Sous vide ( you could do it on a low heat in the oven) at 85c for 10 hours with Chinese five spice, chilli bean paste and sesame oil. I then let the pork cool and sliced it. When I got to my friends I simply tossed the pork in a hot pan to crisp up and then placed it in lettuce leaves with coriander leaves, spring onion and toped it with a sauce made of Hoi Sin, peanut butter and rice wine.
Foodies 100
Rowanwood Kitchen 