Sous Vide Pork Belly Bowl

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)

• Steamed rice

• Pineapple slices

• pickles

Directions

• Step 1

  Set Anova Sous Vide Precision Cooker to 170°F / 76.7°C

• Step 2

  Mix together marinade ingredients with an immersion blender or the like until smooth. Add pork and let sit for 1 hour or overnight.

• Step 3

  Add a small amount of marinade (I cover the pork) when you seal in a resealable or ziplock bag.

• Step 4

  Sous vide for 11 hours.

• Finishing Steps

• Step 0

  Remove from water.

• Step 1

  To serve immediately; remove pork from bag, set aside (otherwise, place into refrigerator sealed)

• Step 2

  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

• Step 3

  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.

• Step 4

  Assemble bowls with hot steamed rice, wedged pineapple, pickles and drizzled with warm reduction.

Latest Comments