Sous Vide Sliced Pork Belly

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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 145°F (62°C).

• 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.

• Step 3

  Place the bag in the water bath and set the timer for 3 hours.

• Finishing Steps

• 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.

• 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.

• 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.

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