Dining date: 12/25/13
Like Thanksgiving, Christmas has been one of the largest feasts of the year every single year. For some time now, my family has done Christmas just like Thanksgiving – lunch at my mom’s side and dinner at my dad’s. Double the gluttony.
Lunch, at my aunt’s is a potluck, with a relatively large group of family and friends.
sweet stop ‘dream cake’
While lunch is a potluck, dinner at my grandmother’s is almost 100% her doing. This year, I brought something (other than alcohol) to the table – sous vide chashu pork belly.
chinese sticky rice
braised pork belly
roasted new york strip
This year’s dinner was totally an overload on meat…clearly a reflection of the carnivorous nature of my dad’s side of the family. Wouldn’t have it any other way. With a close to this year’s holiday season, I hope everyone had a happy holiday and I look forward to the next!
How did the sous vide chashu pork belly turn out?
It turned out well – thanks for asking! Mixed sake, soy sauce, sugar, mirin, garlic, ginger at 170 degrees for 10 hours.
Thanks Darin! I will for sure give it a try this weekend! 10 hours is not too bad comparing to the 72 hour short ribs! =)
Haha yep – the higher temperature offset the time needed. For reference, I used a mixture of two recipes:
Wow! It turned out really tasty! And the best part was that it was so easy to make! Took absolutely no effort at all! Thanks again for the recipe!
Enjoy the rest of your trip in Taiwan! =)
Thanks! Glad to hear it turned out well!
Post pictures of the beer next time!
Ha will do. Drank them a bit too fast this year…
Hey i love your food adventures! Keep it up