Sous Vide Char Siu Pork Belly

Sous vide pork belly is super simple with Anova. I’m part Chinese and Char Siu is a MUST in our household. Here’s a simple recipe for Sous Vide Char Siu Baos.

Author

Bea Mendoza

Bea Mendoza is an #anovafoodnerd from Las Vegas who loves food, travel, and sous vide. As a nursing student, Bea admits that studying takes up the bulk of her time, and cooking at home can be difficult for her to fit into her routine. With Anova, it’s easy for her to get her work done and still enjoy quality, home-cooked meals. She sets up Anova, drops her food in the water bath, and has her dinner going in minutes, giving her time to dives into her studies while her food cooks.

Prep Time: 00:15

Recipe Time: 12:00

Temperature : 140F / 60C

Ingredients

• 1 lb pork belly slab
• 1 bottle char siu sauce
• 1 teaspoon salt

Directions

1. Set Anova Sous Vide Precision Cooker to 140°F / 60°C
2. Salt the pork belly slab.
3. Place the pork belly in a bag and pour the char siu sauce. Massage the belly a little bit and then seal it.
4. Sous vide for 12 hours.

Grill Finish

1. Finish on the grill or in a hot pan and slice!
2. Serve on a steamed bao with sliced green onions, Chinese mustard and Hoisin sauce.