Pork Belly

Ingredients for 2

• Salt/Pepper

• 1/2 cup Bragg liquid soy seasoning

• 1/2 cup chili garlic sauce

• Four slices pork belly (bought at Costco...it comes in package of eight)

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 168.0ºF / 75.6ºC.

• Step 2

  Toss pork belly in marinade. I made a long bag with food sealer, about 20 inches long. Place slices of pork belly one atop the other to make a slab. Add any remaining marinade. Add spoons to keep bag weighted down. Lower into water bath and squeeze out air, fold the excess bag over and clip in place. I did not vacuum seal it.

• 

  Step 3

  Fashion a lid with wet parchment paper to reduce evaporation. Don’t pull it tight, let it sit on the water to prevent dripping on your counter surface. Parchment is malleable when wet.

• 

  Step 4

  Remove meat from cooking bag and save liquid if you wish.

• 

  Step 5

  Here’s your beautifully cooked belly, lovely texture. To finish slice across the grain. Fry in a cast iron pan to give it crisp and glorious colour. Enjoy in Asian salad, beside eggs and hash browns in lieu of bacon or make any kind of sandwich. It will all be so yummy in your tummy.

• Stovetop

• 

  Step 0

  I use a cast iron frying pan and heat it to smoking hot. I place the slices and quick fry for a few seconds and flip to the other side. Don’t leave unattended, this cooks super quick.

• 

  Step 1

  Add as a protein to whatever you’re serving these delicious bites with.

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