sous vide pork belly buns with pork braise mayonnaise and quick pickled cucumbers
modification of http //www.seriouseats.com/recipes/2013/10/sous vide pork belly bun pork braise mayonnaise quick pickled cucumbers recipe.html beta asian
garlic, ginger, scallions, pork belly, granulated sugar, soy sauce, mirin, fish sauce, kosher salt, sugar, rice wine vinegar, water, english cucumbers, mayonnaise, buns, bibb lettuce
- 3.0 clove garlic
 - 1.0 chunk ginger
 - 2.0 whole scallions
 - 2.5 pound pork belly
 - 0.5 cup granulated sugar
 - 0.5 cup soy sauce
 - 0.5 cup mirin
 - 2.0 tablespoon fish sauce
 - 1.0 tablespoon kosher salt
 - 0.8 cup sugar
 - 1.0 cup rice wine vinegar
 - 1.0 cup water
 - 4.0 cup english cucumbers
 - 0.7 cup mayonnaise
 - 24.0 buns
 - 1.0 head bibb lettuce

- preheat a sous vide style water bath to 170degf 77degc.
 - combine soy sauce, mirin, sugar, fish sauce, scallions, garlic, and ginger in the bowl of a food processor.
 - process until vegetables are roughly pureed.
 - transfer to a heavy duty gallon sized freezer bag and seal by slowly submerging into a pot full of water, sealing the top just before it goes underwater to remove all air.
 - transfer to sous vide cooker and cook until completely tender, about 10 hours.
 - remove bag from cooker and chill thoroughly.
 - pork belly can be stored in the refrigerator for up to 2 weeks after cooking if the bag remains sealed.
 - when ready to serve, open sous vide bag and remove pork belly.
 - discard solid chunks of fat.
 - warm congealed liquids in a small saucepan, then strain through a fine mesh strainer.
 - return to saucepan and simmer until reduced to 2 tablespoons, making sure that the syrup doesn't reduce too far and burn, about 15 minutes.
 - super hard to reduce, make one with normal mayo and compare to one with less mayo, don't think there needs to be that much mayo, just less reduction to make up for lack of mayo volume combine vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat.
 - remove from heat.
 - add cucumber slices and stir.
 - cover with a clean kitchen towel or a double layer of heavy duty paper towels, pressing down until towel is saturated with liquid and in direct contact with the cucumbers.
 - let rest 10 minutes, then transfer cucumbers to a sealable container.
 - top up with liquid and discard the rest.
 - store in the refrigerator for up to 1 month.
 - transfer reduced cooking liquid to a medium bowl.
 - add mayonnaise and whisk to combine.
 - preheat broiler to high.
 - cut pork belly into 1 1/2 inch wide strips, then slice into 1/2 to 1/3 inch slices.
 - transfer to a foil lined broiler pan.
 - broil pork belly until crisp and charred on one side, about 3 minutes.
 - try broiling skin up as a whole to serve steam buns in a bamboo steamer or in the microwave on a large plate under a damp towel.
 - spread mayonnaise onto each bun, then stuff with lettuce leaf, slices of pork belly, and pickles.
 - serve immediately.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3.0 clove garlic
- 1.0 chunk ginger
- 2.0 whole scallions
- 2.5 pound pork belly
- 0.5 cup granulated sugar
- 0.5 cup soy sauce
- 0.5 cup mirin
- 2.0 tablespoon fish sauce
- 1.0 tablespoon kosher salt
- 0.8 cup sugar
- 1.0 cup rice wine vinegar
- 1.0 cup water
- 4.0 cup english cucumbers
- 0.7 cup mayonnaise
- 24.0 buns
- 1.0 head bibb lettuce

 ### Assistant: The ingredients you'll need are:
- 3.0 clove garlic
- 1.0 chunk ginger
- 2.0 whole scallions
- 2.5 pound pork belly
- 0.5 cup granulated sugar
- 0.5 cup soy sauce
- 0.5 cup mirin
- 2.0 tablespoon fish sauce
- 1.0 tablespoon kosher salt
- 0.8 cup sugar
- 1.0 cup rice wine vinegar
- 1.0 cup water
- 4.0 cup english cucumbers
- 0.7 cup mayonnaise
- 24.0 buns
- 1.0 head bibb lettuce


You can follows these steps to make the recipe:
- preheat a sous vide style water bath to 170degf 77degc.
- combine soy sauce, mirin, sugar, fish sauce, scallions, garlic, and ginger in the bowl of a food processor.
- process until vegetables are roughly pureed.
- transfer to a heavy duty gallon sized freezer bag and seal by slowly submerging into a pot full of water, sealing the top just before it goes underwater to remove all air.
- transfer to sous vide cooker and cook until completely tender, about 10 hours.
- remove bag from cooker and chill thoroughly.
- pork belly can be stored in the refrigerator for up to 2 weeks after cooking if the bag remains sealed.
- when ready to serve, open sous vide bag and remove pork belly.
- discard solid chunks of fat.
- warm congealed liquids in a small saucepan, then strain through a fine mesh strainer.
- return to saucepan and simmer until reduced to 2 tablespoons, making sure that the syrup doesn't reduce too far and burn, about 15 minutes.
- super hard to reduce, make one with normal mayo and compare to one with less mayo, don't think there needs to be that much mayo, just less reduction to make up for lack of mayo volume combine vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat.
- remove from heat.
- add cucumber slices and stir.
- cover with a clean kitchen towel or a double layer of heavy duty paper towels, pressing down until towel is saturated with liquid and in direct contact with the cucumbers.
- let rest 10 minutes, then transfer cucumbers to a sealable container.
- top up with liquid and discard the rest.
- store in the refrigerator for up to 1 month.
- transfer reduced cooking liquid to a medium bowl.
- add mayonnaise and whisk to combine.
- preheat broiler to high.
- cut pork belly into 1 1/2 inch wide strips, then slice into 1/2 to 1/3 inch slices.
- transfer to a foil lined broiler pan.
- broil pork belly until crisp and charred on one side, about 3 minutes.
- try broiling skin up as a whole to serve steam buns in a bamboo steamer or in the microwave on a large plate under a damp towel.
- spread mayonnaise onto each bun, then stuff with lettuce leaf, slices of pork belly, and pickles.
- serve immediately.
- .

