Keto Asian Pork Belly

Ingredients for 4

• 2 pounds skinless pork belly

• Marinade ingredients:

• 1/2 cup tamari sauce

• 1 tsp sesame oil

• 1 tsp chili pepper flakes

• 1/4 tsp fresh ground pepper

• 1 Tbsp xylitol or sugar substitute

• 3 cloves garlic minced

• 1” knob ginger minced

• 1 tsp Chinese 5 spice or the following spices:

• 1/4 tsp ground cinnamon

• 1/4 tsp anise seed

• 1/4 tsp fennel seed

• A pinch of ground cloves

• Reduction sauce ingredients:

• Reserved bag juice from cooked pork belly

• Tamari sauce or soy sauce

• Rice wine vinegar

• Sugar substitute

• Sesame seeds

• Fresh pepper

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 170ºF / 76.7ºC

• 

  Step 2

  In a mixing bowl add all marinade ingredients and mix well.

• 

  Step 3

  Mix in the spice ingredients too.

• 

  Step 4

  Place pork belly into Foodsaver bag and pour in mixture. Seal on moist setting, Massage the bag to distribute the marinade. Refrigerate over night

• 

  Step 5

  Preheat sous vide to 170 and cook pork belly for 9 hours

• Making the Reduction Sauce

• 

  Step 0

  When finished cooking, you can plunge the warm bag into ice water to cool down, refrigerate and finish within 1-2 days or continue on to the finishing stage.

• 

  Step 1

  Save all the flavorful bagged juices for the reduction.

• 

  Step 2

  Pour the reserved bag juices in a small saucepan, bring to a simmer and reduce by half.

• Step 3

  Doctor up the sauce; add a splash of rice wine vinegar, tamari, 1 tsp sugar substitute, 1 tsp of sesame seeds and fresh pepper, all to taste.

• 

  Step 4

  This is what the pork belly looks like before the glaze & broil.

• 

  Step 5

  Place the pork belly fat side up and brush or baste the glaze sauce over surface. Broil until brown and crispy looking.

• 

  Step 6

  170 degrees for 9 hours left this pork belly very juicy and perfectly cooked.

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