Scallion Pancake with Sous-Vide Pork Belly and Mushroom Kimchi

Foodstuff 1 Minute

This Korean-themed experiment was done as a proof of concept for sous-vide pork belly. I have the Joule gizmo and so far so good – no wows, but good results. You keep the pork belly submerged in 80F water for 7 hours and it melts! It is seasoned with a Korean BBQ sauce, and topped with a mushroom kimchi I bought at the local mushroom-focused shop (it is a Myco-boutique!). The scallion pancake is no looker but it serves its purpose as a nice onion-y base for all of this pork/kimchi goodness.

The recipes consulted include:
https://www.daringgourmet.com/pajeon-korean-pancakes/
and
https://www.chefsteps.com/activities/stupidly-simple-sous-vide-pork-belly

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