Sous Vide Sticky Deep Fried Pork Belly

Ingredients for 8

• 2 lb/900 g pork belly

• 1 bunch green onions/spring onions/scallions (about 6)

• 10 cloves garlic

• 1/4 c/60 ml soy sauce/tamari/coconut aminos

• 3 Thai chilies, dried

• 1 teaspoon minced ginger

• 1/2 teaspoon white pepper

• Oil for frying

Directions

• Step 1

  Set your Anova Precision Cooker to 155ºF/68.3ºC.

• Step 2

  Put pork, green onion, 2 cloves garlic, and white pepper in a zip-locking/reusable silicone/vacuum bag.

• Step 3

  Using the immersion method, release as much air as possible from the bag and seal.

• Step 4

  Place the pork belly in the bath for 24 hours. Note - this is a good opportunity to use a well-insulated container, or at least cover the to of your cooking vessel with plastic wrap.

• Finishing Steps

• Step 0

  Once timer goes off, remove the bag from the bath.

• Step 1

  Remove from the bath and separate pork and liquids into two bowls.

• Step 2

  Separate fat and reduce cooking liquid to 1/2 cup.

• Step 3

  In a sauce pan heat small amount of oil. Add 8 cloves garlic and Thai chiles sliced. Sauté 1 minute.

• Step 4

  Add reduced cooking liquid and honey. Reduce until very thick and syrupy. Remove from heat.

• Step 5

  Heat deep fryer - or oil in a high-sided sauce pan - and heat to 350ºF/~175ºC,

• Step 6

  Cube pork belly and skewer cubes on bamboo skewer. Deep fry until golden and crispy.

• Step 7

  Glaze with sauce. Enjoy!

Latest Comments