Last week, I posted a video about my menu for the Ikea Supper Club: five courses of small offerings that reflected both my heritage and upbringing. A month has gone by since the Supper Club, and I still reflect upon the menu fondly.
The guests seemed to thoroughly enjoy the dishes (or at least that’s what they told me), and when asked which was their favorite, a majority said it was the sous vide pork belly bao.
My version of the pork belly bao was inspired by the ones I’d had at Momofuku Ssam Bar and Ippudo NY during my 2012 trip to NYC. The pillowy bao shells reminded me of Peking duck, and I thought the usual accompaniments to Peking duck (I.e. Steamed bun, julienned raw scallion, and cucumber slices—which I’d pickle) would go well with my braised pork belly. Yes, this is the same braised pork belly I cooked in the finale of “MasterChef” season 3, and it’s the same pork belly I made for my very first round of auditions in Austin. It’s the same pork belly recipe that’s available in my cookbook, Recipes from My Home Kitchen.
However, the method I employed in cooking the pork belly for the Supper Club involved my trustworthy PolyScience immersion circulator. The reason I cooked the pork belly sous vide this time was to free up hands and space in the kitchen to prep the other components of the five-course dinner. Also, using the immersion circulator would guarantee perfect texture which, if you’ve had tough pork belly before, you know is no fun and a surefire beeline straight to Lockjaw City.
After the pork belly is done cooking in the water bath, it’s seared and sliced, and the sauce in which it’d cooked is reduced in a saucepan before it’s tossed with the meat. Everyone raved about the pork belly bao, and that’s a good thing because I’m planning to serve it at my next pop-up (whenever I can find the time to do one).
So without further ado, here is my Stockholm Supper Club version of pork belly bao. If the Blind can Cook it, you can too (so long as you’ve got a PolyScience!).
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