On belly I rubbed Master craft maple bbq rub 2tbs mixed with about 3 tbs of brown sugar 1tsp ground giner.
Vac packed and sous vide for 24 hours @ 150.
Pulled it out patted dry and broiled for 15 min or so. Made a mistake in adding some of the sauce I made last 5 min. which darkened more than I liked but did not taste burnt. Should have only added glaze after I removed from broiler. Live and learn.
Glaze was made using the following ingredients. 3 tbs brown sugar, 1 tsp ground giner, 1 tbs granulated gralic powder, 1 tsp chili sesame oil, 2 tsp szechuan stir fry sauce (san-j brand), 3 tbs honey. This glaze tasted like it was a peanut sauce which did surprise me. Think due to sesame oil.
Served on bed or rice with lightly steamed greens (baby bock choy, green onions and zucchini spears) additional glaze drizzled over all and dusted with sesame seeds.
Vac packed and sous vide for 24 hours @ 150.
Pulled it out patted dry and broiled for 15 min or so. Made a mistake in adding some of the sauce I made last 5 min. which darkened more than I liked but did not taste burnt. Should have only added glaze after I removed from broiler. Live and learn.
Glaze was made using the following ingredients. 3 tbs brown sugar, 1 tsp ground giner, 1 tbs granulated gralic powder, 1 tsp chili sesame oil, 2 tsp szechuan stir fry sauce (san-j brand), 3 tbs honey. This glaze tasted like it was a peanut sauce which did surprise me. Think due to sesame oil.
Served on bed or rice with lightly steamed greens (baby bock choy, green onions and zucchini spears) additional glaze drizzled over all and dusted with sesame seeds.
