Sous Vide Pork Belly Bowl
Pro-level cooking techniques made simple.
Ingredients for 4
3-5 lbs Pork Belly with or without skin (there is enough marinade for ~5 lbs)
½ C soy sauce
½ C rice vinegar
½ C sugar
1/4 to 1/3 C chili garlic sauce (depending on how spicy you like it)
2 T brown sugar
2 T fish sauce
2 scallions, minced (optional)
4 garlic cloves, minced
Splash orange juice to taste (marinade should be sweet and tangy; not too salty)
Set Anova Sous Vide Precision Cooker to 170°F / 76.7°C
Mix together marinade ingredients with an immersion blender or the like until smooth. Add pork and let sit for 1 hour or overnight.
Add a small amount of marinade (I cover the pork) when you seal in a resealable or ziplock bag.
Sous vide for 11 hours.
Remove from water.
To serve immediately; remove pork from bag, set aside (otherwise, place into refrigerator sealed)
Pour cooking liquids, plus any remaining marinade into a bowl; skim off as much fat as you can. Add to pan and reduce over medium high until bubbly, ~10 minutes
While sauce is reducing, slice pork belly into 1-2 inch strips. Place pork on a foil lined baking sheet and broil on high ~5 minutes, or until desired crispiness and caramelization has occurred.
Assemble bowls with hot steamed rice, wedged pineapple, pickles and drizzled with warm reduction.