Ultimately Soft & Juicy Pork Belly

Ingredients for 8

• A4 size piece of pork belly with rind on (8.3x11.7 inches)

• Fine sea salt

• Black pepper (freshly ground)

• Fennel seeds (crushed)

• Grated rind of a lemon (optional)

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 167.0ºF / 75.0ºC.

• Step 2

  Make a mixture of the spices and season the meat side of the pork belly with the mix

• Step 3

  Sprinkle the skin side of the belly with some fine seasalt

• Step 4

  Place the seasoned belly in to a 28 cm vacuum bag and seal. Alternatively use a zip-lock bag using the immersion method.

• Step 5

  Place the sealed belly in the water bath and cook for 19h 30m

• Step 0

  Preheat oven to 220 centigrade, convection mode.

• Step 1

  Remove the belly from the bath carefully and let rest in vacuum pouch/zip-lock bag until cooled down enough to be able to touch it without burning your fingers. Then open the bag and place belly on a cutting board.

• Step 2

  With a sharp knife cut slits through the skin, half-way through the fat. Not all the way into the meat. This will be easy as both the skin and fat will have a very gelatinous texture.

• Step 3

  Place the belly skin side up in a baking pan with 5 cm sides as fat will render even at this stage once in the oven.

• Step 4

  Cook the belly at 220 ( in normal oven 230 should do it / using oven grill as well, but then you need to keep your eye on the belly throughout the process to avoid burning the skin) degrees centigrade for some 20 minutes. Please keep an eye on the belly while it is in the oven as ovens do vary in temperature. Cook until a crackling forms on the skin side.

• Step 5

  Once cooked such that a crispy crackling has formed on the skin side take out of the oven and let rest for 10 minutes. Cut with a sharp knife and serve.

• Step 6

  NB.! Finishing in the oven will create some smoke, but I guarantee it will be worth it. Just remember to keep your kitchen window open if needed.

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