Sous Vide Pork Belly

Tender Sous Vide pork belly, slowly cooked to perfection...

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:00

Recipe Time: 36:00

Temperature : 143.6F / 62C

Ingredients

• 1.2kg pork belly
• Salt and pepper
• Garlic powder
• Dried oregano
• Soy sauce
• Chinese 5 Spices
• Brown sugar

Directions

1. Set your Anova Sous Vide Precision Cooker to 62ºC / 143.6ºF
2. Begin to marinate the pork belly as desired with salt, pepper, garlic powder and oregano. Then put the pork belly in a vacuum bag or freezer bag and seal it under water immersion. Cook the pork belly at 62°C for 36 hours, making sure the pot is well covered to maintain temperature and avoid evaporation.

Crispy finish and sauce

1. When the time runs out, take the pork belly out of the water bath and bag, dab it dry and boil the meat juice with soy sauce, brown sugar and some Chinese 5 spice... In the meantime, crisp the pork belly with the top heat grill from both sides and serve it with the sauce.