Sous Vide Sticky Deep Fried Pork Belly

Look at that crispy belly in sticky glaze - it's a feast for the eyes! Scott Anderson whipped up this luscious-looking dish for the Super Bowl, but it is definitely a recipe worth trying ANYTIME. Get sous-vide-ing, get frying, and get that belly in YOUR belly!!

Author

Scott Anderson

Prep Time: 01:00

Recipe Time: 24:00

Temperature : 155F / 68.3C

Ingredients

• 2 lb/900 g pork belly
• 1 bunch green onions/spring onions/scallions (about 6)
• 10 cloves garlic
• 1/4 c/60 ml soy sauce/tamari/coconut aminos
• 3 Thai chilies, dried
• 1 teaspoon minced ginger
• 1/2 teaspoon white pepper
• Oil for frying

Directions

1. Set your Anova Precision Cooker to 155ºF/68.3ºC.
2. Put pork, green onion, 2 cloves garlic, and white pepper in a zip-locking/reusable silicone/vacuum bag.
3. Using the immersion method, release as much air as possible from the bag and seal.
4. Place the pork belly in the bath for 24 hours. Note - this is a good opportunity to use a well-insulated container, or at least cover the to of your cooking vessel with plastic wrap.

Finishing Steps

1. Once timer goes off, remove the bag from the bath.
2. Remove from the bath and separate pork and liquids into two bowls.
3. Separate fat and reduce cooking liquid to 1/2 cup.
4. In a sauce pan heat small amount of oil. Add 8 cloves garlic and Thai chiles sliced. Sauté 1 minute.
5. Add reduced cooking liquid and honey. Reduce until very thick and syrupy. Remove from heat.
6. Heat deep fryer - or oil in a high-sided sauce pan - and heat to 350ºF/~175ºC,
7. Cube pork belly and skewer cubes on bamboo skewer. Deep fry until golden and crispy.
8. Glaze with sauce. Enjoy!