Pork Belly - Chinese Five Spice

Author

Erica Martin-Miller

Prep Time: 00:00

Recipe Time: 36:00

Temperature : 144F / 62.2C

Ingredients

• 5lb Pork Belly
• 1/2 cup soy sauce
• 1/4 cup Chinese black vinegar
• 1/4 cup rice wine vinegar
• 1/4 cup brown sugar
• 3” knob ginger
• 6 cloves garlic
• 5 star anise
• 2 tblsp Chinese five spice powder
• 1 tsp coriander seeds
• 2 dried chilies
• 2 tblsp cornstarch

Directions

1. Set your Anova Sous Vide Precision Cooker to 144.0ºF / 62.2ºC.
2. Rinse pork belly thoroughly
3. Add pork belly and all ingredients, excluding cornstarch, to a vacuum bag and seal
4. Sous vide for 36 hours at 144F
5. Remove pork belly from bag and set aside. Remove any clinging spices.
6. Strain braising sauce into a pan and heat over medium heat.
7. Add 2 tblsp water to the cornstarch to make a slurry and add to the sauce, stirring until thickened.
8. Slice the pork belly into 2” pieces.
9. Heat a heavy bottomed skillet over medium high heat.
10. Place the pork belly fat side down and seat until crispy.
11. Serve immediately with the sauce on the side.