Sous Vide Char Siu Pork Belly
Bea Mendoza is an #anovafoodnerd from Las Vegas who loves food, travel, and sous vide. As a nursing student, Bea admits that studying takes up the bulk of her time, and cooking at home can be difficult for her to fit into her routine. With Anova, it’s easy for her to ...
Pro-level cooking techniques made simple.
Ingredients for 4
1 lb pork belly slab
1 bottle char siu sauce
1 teaspoon salt
Set Anova Sous Vide Precision Cooker to 140°F / 60°C
Salt the pork belly slab.
Place the pork belly in a bag and pour the char siu sauce. Massage the belly a little bit and then seal it.
Sous vide for 12 hours.
Finish on the grill or in a hot pan and slice!
Serve on a steamed bao with sliced green onions, Chinese mustard and Hoisin sauce.