Taxi 12-hour sticky pork with red chili dressing


Taxi’s sticky pork was cooked sous vide in an Instanta water bath at 70°C for twelve hours then cooled and pressed.  The pork was then deep fried and rolled in a plam sugar and fish sauce caramel.  Sticky, tender, pink and juicy,this pork was served on a chilli sauce with warm spicy depth, a scallop seared to crisp on one side and delicate and moist on the other and a salad of cucumber with toasted coconut.



Perry Schagen removing a pouch from the Instanta water bath.  This shows how little space is required to fit a water bath in to a busy kitchen.  The clear backlit display can be easily read from accross the kitchen, showing actual temperature, set temperature, and five count up timers.



  • 100g pork belly                            
  • 100 ml olive oil
  • 2 clove garlic
  • 2 star anise
  • 100g palm sugar
  • 4 tbs fish sauce
  • 2 red chili
  • 20g ginger
  •  1 lime juice
  • 1 tbs sugar
  • ½ cucumber, shredded
  • Coriander, mint, viet mint
  • 2 scallops

Place 100g pork belly in a CV bag with olive oil, 1 garlic clove and star anise, and poach in water bath for 12 hours @ 70 degrees. Once cooked, fry pork till golden and coat with molten palm sugar and 2 tbs fish sauce.

For the dressing, combine chili, 1 garlic clove, ginger, sugar, lime juice and 2 tbs fish sauce in a mortar and pestle, and grind to a paste.

For the salad, combine cucumber, mint, coriander, Vietnamese mint and dress with a bit of the red chili dressing. Pan fry scallops to serve with pork.




One Response to “Taxi 12-hour sticky pork with red chili dressing”

  1. […] This post was mentioned on Twitter by Mary Dan Eades. Mary Dan Eades said: RT @SousVideSupreme: G'deats from the mates down under12-hour Sticky Pork with Red Chile Sauce: […]

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