Sous Vide Sliced Pork Belly
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Edge-to-edge perfection. No skill required.
Ingredients for 2
4 ounces pork belly, sliced in 1/4-inch thick strips
1 1/2 tablespoons extra virgin olive oil
1 tablespoon whole black peppercorns
1 tablespoon garlic salt
3 dried bay leaves
2 poached eggs, for serving
2 slices toast, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
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Step 2
Combine the pork belly, 1 tablespoon olive oil, peppercorns, garlic salt, and bay leaves in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
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Step 3
Place the bag in the water bath and set the timer for 3 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the pork belly from the bag and discard the peppercorns and bay leaves.
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Step 1
Heat remaining 1/2 tablespoon olive oil in a large heavy skillet over medium heat. When the oil is shimmering, add the pork belly and sear until golden brown, 2 to 3 minutes per side.
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Step 2
Transfer to pork to a paper towel-lined plate and let drain for 1 minute. Divide pork between 2 serving plates and serve with eggs and toast.