Keto Asian Pork Belly
Ingredients for 4
2 pounds skinless pork belly
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
Set your Anova Sous Vide Precision Cooker to 170ºF / 76.7ºC
In a mixing bowl add all marinade ingredients and mix well.
Mix in the spice ingredients too.
Place pork belly into Foodsaver bag and pour in mixture. Seal on moist setting, Massage the bag to distribute the marinade. Refrigerate over night
Preheat sous vide to 170 and cook pork belly for 9 hours
Making the Reduction Sauce
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.
Save all the flavorful bagged juices for the reduction.
Pour the reserved bag juices in a small saucepan, bring to a simmer and reduce by half.
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.
This is what the pork belly looks like before the glaze & broil.
Place the pork belly fat side up and brush or baste the glaze sauce over surface. Broil until brown and crispy looking.
170 degrees for 9 hours left this pork belly very juicy and perfectly cooked.