Sous Vide 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 ...
Ingredients for 4
2 1/2 pounds pork belly, in as large pieces as possible
1/2 cup soy sauce
1/2 cup mirin
1/2 cup granulated sugar
2 tablespoons fish sauce
2 whole scallions, roughly chopped
3 medium cloves garlic, roughly chopped
1 (2-inch) chunk ginger, peeled and roughly chopped
Heat Anova to 170°F / 76.7°C
Combine soy sauce, mirin, sugar, fish sauce, scallions, garlic, and ginger in the bowl of a food processor. Process until vegetables are roughly pureed.
Transfer pork belly and marinade to a food-saver style vacuum bag and seal. You can marinade this overnight (better flavor!) or you can sous vide immediately for hours
Remove bag from cooker when 8 hours is up and chill thoroughly. Pork belly can be stored in the refrigerator for up to 2 weeks after cooking if the bag remains sealed.
When ready to serve, open sous vide bag and remove pork belly. Discard solid chunks of fat.
Warm congealed liquids in a small saucepan, then strain through a fine mesh strainer. Return to saucepan and simmer until reduced to a cup or less
Preheat broiler to high. Broil pork belly until crisp and charred on one side, about 3 minutes. Slice. It will be nice and tender!