Taxi 12-hour sticky pork with red chili dressing

July 9, 2010

Sticky Pork

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 palm sugar and fish sauce caramel.  Sticky, tender, pink and juicy, this pork was served on a chili 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 waterbath

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 back-lit display can be easily read from across 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.

Michael LambieSticky Pork