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Phu Quy Braised Pork
Phu Quy Braised Pork

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Ingredients

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Sốt Phú Quý

  • Ginger 50.0 g
  • Spring Onion 30.0 g
  • Garlic 30.0 g
  • Star anise 3.0 g
  • Cinnamon stick 5.0 g
  • Orange Peel 5.0 g
  • Rock sugar 40.0 g
  • Kicap soy sauce 30.0 g
  • Soya sauce 50.0 ml
  • Knorr Pork Broth Base 1.5kg 12.0 g
  • Knorr Chicken Powder 300g 3.0 g
  • Sichuan peppercorn wine 40.0 g
  • Filtered water 800.0 ml
  • Orange Juice 200.0 ml
  • Pastry red coloring 3.0 g

Nấu Heo Trong Sốt

  • Pork belly 480.0 g

Dầu Xanh Trung Quốc

  • Sunflower oil 100.0 g
  • Canned Green Peppercorns 6.0 g
  • Coriander 50.0 g
  • Cải bó xôi 50.0 g

Heo Hầm Phú Quý

  • Bamboo shoots 200.0 g
  • Hong Kong-style sweet cabbage 120.0 g
  • Fried dough cakes 200.0 g
  • Crispy fried dried scallops 10.0 g

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Preparation

  1. Sốt Phú Quý

    • Prep all ingredients.
    • Prep: slice ginger, keep green onions whole, peel garlic cloves, soak star anise and cinnamon for 15 mins, and pith orange peel.
    • Sear ginger, garlic, and onions; add star anise and cinnamon until fragrant. Pour in water and seasonings, simmer for 20–25 mins, then strain to yield 400g of sauce.

  2. Nấu Heo Trong Sốt

    • Trim excess fat and meat from pork belly, roll tightly, and secure with butcher's twine. Blanch with green onions and ginger, rinse, and drain.
    • Bag 480g of pork with 80g of Phu Quy sauce, vacuum-seal completely, and sous-vide at 73°C for 6.5 hours.
    • For the dipping sauce, blend 100g of the remaining sauce with 0.6g of xanthan gum to thicken.

  3. Dầu Xanh Trung Quốc

    • Mix all ingredients thoroughly.

  4. Heo Hầm Phú Quý

    • Plate, garnish, and serve.