A special appetizer that will impress your guests
Season pork loin with five spice powder, sea salt and black pepper. Seal in sous vide bag or in a Ziploc bag.
Fill sous vide cooker with water and set temperature of sous vide cooker to 135 degrees. Place bag with pork loin in water bath and cook for 3 hours. When ready to use, open bag, pat pork loin dry with paper towel. Sear in hot pan with a little oil. Slice thinly.
Steam Chinese buns until hot. If they are defrosted, it will only take 5 minutes. Spread a little Black Garlic Mayonnaise inside bun. Lay a slice of pork loin inside bun. Top with two cucumber slices, some (drained) daikon carrot pickles and a few cilantro leaves.