Asian/Mexican Fusion Style Pork Belly

Here a simple but slow cooking recipe, to unlock the most flavour out of your pork belly!

Author

Philip van de Koolwijk

Food Technology student with a passion for cooking!

Prep Time: 01:00

Recipe Time: 36:00

Temperature : 149.9F / 65.5C

Ingredients

• 224 ml soy sauce
• 1 cup of green onions
• 5 cloves of garlic crushed
• 1 tbsp mirin
• 3 tbsp seame oil
• 2 tbsp salt
• 2 tbsp chipotle sauce
• 1 tbsp black pepper
• 1 kg of pork belly
• 1/2 cup of brown sugar

Directions

1. Set your Anova Sous Vide Precision Cooker to 65.5ºC / 149.9ºF
2. Seal the back and marinate for 36 hours on 65.5 degrees Celsius
3. After 36 hours drain the liquid and pat the meat dry with a paper towel.
4. Heat on a medium to hot skillet in some oil, untill all sides are golden brown.

Finishing Steps