Sous Vide Pork Belly Bowl

Wicked tender pork belly loaded with tasty Thai flavor. Serve up this sous vide stunner and wow the crowd.

Author

Jessica Nelson

Prep Time: 01:00

Recipe Time: 11:00

Temperature : 170F / 76.7C

Ingredients

• 3-5 lbs Pork Belly with or without skin (there is enough marinade for ~5 lbs)
• ½ C soy sauce
• ½ C rice vinegar
• ½ C sugar
• 1/4 to 1/3 C chili garlic sauce (depending on how spicy you like it)
• 2 T brown sugar
• 2 T fish sauce
• 2 scallions, minced (optional)
• 4 garlic cloves, minced
• Splash orange juice to taste (marinade should be sweet and tangy; not too salty)
• Steamed rice
• Pineapple slices
• pickles

Directions

1. Set Anova Sous Vide Precision Cooker to 170°F / 76.7°C
2. Mix together marinade ingredients with an immersion blender or the like until smooth. Add pork and let sit for 1 hour or overnight.
3. Add a small amount of marinade (I cover the pork) when you seal in a resealable or ziplock bag.
4. Sous vide for 11 hours.

Finishing Steps

1. Remove from water.
2. To serve immediately; remove pork from bag, set aside (otherwise, place into refrigerator sealed)
3. Pour cooking liquids, plus any remaining marinade into a bowl; skim off as much fat as you can. Add to pan and reduce over medium high until bubbly, ~10 minutes
4. While sauce is reducing, slice pork belly into 1-2 inch strips. Place pork on a foil lined baking sheet and broil on high ~5 minutes, or until desired crispiness and caramelization has occurred.
5. Assemble bowls with hot steamed rice, wedged pineapple, pickles and drizzled with warm reduction.