Roast Pork Belly

Sous Vide Roast Pork Belly

Author

Celine Tan

Chinese Cuisine

Prep Time: 00:00

Recipe Time: 06:00

Temperature : 143.6F / 62C

Ingredients

• Pork Belly
• Pink Salt
• Italian Herbs

Directions

1. Set your Anova Sous Vide Precision Cooker to 62ºC / 143.6ºF
2. Wash the Pork Belly and dry it thoroughly with Kitchen Towel.
3. Insert 2 wooden sticks into the body of the meat in a criss-cross to keep the meat straight while cooking in Sous Vide.
4. Coat the bottom of the pork belly with Pink Salt and Italian Herbs and vacuum seal in a ziplock bag.
5. Sous Vide the Pork Belly for 6 hours at 62°C (143.6°F) (timing varies from thickness of the Pork Belly).
6. Once done, remove the sticks and cling wrap the side and bottom of the Pork Belly, leaving the skin side unwrap. Let the skin dry in the chiller for at least a day.

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1. Next day, remove the Pork Belly from the fridge. Remove the cling wrap and replace with aluminum foil.
2. Poke the skin with tiny holes (not too deep) and coat the top layer with pink salt. Ensure the skin are fully covered with pink salt. Carefully slice on the skin of the pork belly in 1 cm width cuts. This will make it easier to cut after roasting.
3. Pre-heat airfryer to 200°C (392°F) for 3 mins. Place the Pork Belly in the airfryer and bake for 20-25 mins or until the skin is golden brown in colour.
4. Remove from the airfryer and unwrap the foil. Cut each slice based on the marking on the skin and serve hot with some sauce/chilli sauce.