Sous Vide Pork Belly
This sous vide pork belly recipe ensures a succulent, tender finish. The slow, precise cooking of the sous vide method allows the pork belly to be cooked perfectly throughout, while maintaining its juiciness.
Ingredients - Serves 4
- Honey - 1 tablespoon
- Soy sauce - 2 tablespoons
- Brown sugar - 1 tablespoon
- Garlic - 3 cloves, minced
- Black pepper - 1 teaspoon
- Salt - 1 tablespoon
- Pork belly - 1 kg
Let's Get Started
- Preheat your sous vide machine to 170°F (77°C).
- Season the pork belly with salt, pepper, and minced garlic.
- Place the pork belly in a vacuum seal bag, then add the brown sugar, soy sauce, and honey.
- Seal the bag and place it in the sous vide bath. Cook for 24 hours.
- After 24 hours, remove the pork belly from the bag and pat dry with paper towels.
- Preheat a skillet over high heat. Add the pork belly, skin-side down, and sear until the skin is crispy.
- Slice the pork belly and serve.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 720 minutes
- Calories: 1200
- Fat: 115g
- Carbs: 2g
- Protein: 35g
- Sodium: 1000mg
- Sugar: 1g
