Sous Vide Sticky Pork Belly with Thai Mango Salad

Ingredients for 2

• 1 pound pork belly, sliced into 4 pieces

• Salt and freshly ground black pepper

• 2 tablespoons extra virgin olive oil

• 1 clove garlic, thinly sliced

• 3 tablespoons fish sauce

• 3 tablespoons freshly squeezed lime juice

• 3 tablespoons palm sugar or packed dark brown sugar

• 2 red Thai chiles, chopped

• 2 small green mangos, sliced into thin strips

• 1 cup Thai basil leaves, roughly chopped

• 1 cup cilantro, roughly chopped

• 1/4 cup peanuts, toasted

• 1/2 cup char siu sauce

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 158ºF (70ºC).

• Step 2

  Season the pork belly with salt and pepper. Place in a large zipper lock or vacuum seal bag with the olive oil and garlic. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

• Step 3

  Place the bag in the water bath and set the timer for 16 hours. Cover the water bath with plastic wrap to minimize water evaporation.

• Step 4

  About 30 minutes before the pork is finished, prepare the salad: Combine the fish sauce, lime juice, palm sugar, and chiles in a large bowl. Mix well.

• Step 5

  Add the mango, basil, cilantro, and peanuts to the fish sauce mixture. Mix well and let rest until pork is finished.

• Step 6

  About 5 minutes before the pork is finished, heat the broiler to high.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and pat dry with paper towels. Discard the cooking liquid.

• Step 1

  Transfer the pork to a foil-lined broiler-safe baking dish. Generously brush pork with char siu sauce.

• Step 2

  Broil pork for 5 minutes, and then brush a second layer of char siu sauce over the pork. Continue to broil until sauce is caramelized, about 5 more minutes.

• Step 3

  Transfer pork to a serving plate and let rest for 5 minutes before serving with the mango salad.

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