What is soy in China by Victor 汪志诚 / Wang Zhicheng

Toast the dry spices, then blend until you get a powder.

Prepare the marinade by mixing the salted water with garlic and ginger. Leave the pork to marinate overnight.

Sous vide 64℃, let it rest.

Take the skin and meat aside. Make like pork belly.

Add the soy milk mixed with salt. Cook over very low heat.

Carefully take on baking paper.  Deheatdry for 5 hour.

Cook the pork shank with ginger in a large pot over high heat. When golden brown, add chicken broth, for 1 hour, add soybeans, cook until soft and then blender to a puree.



Cook the onion, add the chicken broth, butter, ham, chili and beans.