Char Siu with Fermented Pineapple

Name: Char Siu with Fermented Pineapple
Prep time: 72 h
Total time: 72 h
Yield: Serves 7-8
Cuisine: Chinese
Ingredients: pinch of pineapple powder; 1 pineapple, peeled and diced; 100 g water; 400 g Lee Kim Kee Char Siu sauce; 100 g white vinegar; 100 g caster sugar; 1 kg Iberian pork belly, skin removed; handful fresh dill, finely chopped; 100 g fresh chives, finely chopped; 100 g Chinese rice wine (Shaoxing); 3% brine; 1 celeriac, peeled and cut into small, thin discs; 300 g jasmine rice; reserved pork cooking juices; handful fresh mint, finely chopped; rendered pork fat (see Chef’s Tips); handful fresh parsley, finely chopped; 5 shallots, peeled and sliced into rings

Preparation info

Serves
7-8

Difficulty
Complex
Ready in
72 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the fermented pineapple

1 pineapple, peeled and diced
3% brine

Asia
China
Shanghai
Main course
Sous vide
Gluten-free

Method

Step 1: Start by fermenting the pineapple as this will take the longest. Make a 3% brine and add the chopped pineapple. Cover and leave for 3 days before blitzing to a smooth puree.

Step 2: Place the pork belly into a sous-vide bag along with the rice wine and Char Siu sauce. Leave to marinate in the fridge for a few hours. Preheat a water bath to