Sous Vide Sliced Pork Belly

This recipe was a happy accident. After returning home from the butcher and unwrapping what we thought was a big hunk of pork belly, we found ourselves with 8 thick slices of what some people apparently call “fresh pork side.” In other words: uncured bacon. Our hopes for a thick chunk of crispy, melty pork belly fading, we thought, “Might as well throw it in the water and see what happens.” Thus, our happy accident. After two hours in the Anova Sous Vide Precision Cooker, and just enough time in the saute pan to get perfectly crispy golden brown, we had the perfect partner to a runny sous vide poached egg. You can also use the pork belly as a killer filling in a BLT. Or just eat it straight from the pan with your bare hands.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 145F / 62.8C

Ingredients

• 4 ounces pork belly, sliced in 1/4-inch thick strips
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon whole black peppercorns
• 1 tablespoon garlic salt
• 3 dried bay leaves
• 2 poached eggs, for serving
• 2 slices toast, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
2. Combine the pork belly, 1 tablespoon olive oil, peppercorns, garlic salt, and bay leaves in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
3. Place the bag in the water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the pork belly from the bag and discard the peppercorns and bay leaves.
2. Heat remaining 1/2 tablespoon olive oil in a large heavy skillet over medium heat. When the oil is shimmering, add the pork belly and sear until golden brown, 2 to 3 minutes per side.
3. Transfer to pork to a paper towel-lined plate and let drain for 1 minute. Divide pork between 2 serving plates and serve with eggs and toast.