Spicy Peanut Pork Belly

Ingredients for 4

• 1kg pork belly

• 30 ml Tamari Sauce

• 2 tbsp Sriracha Sauce

• 1 tbsp Peanut Butter

• 2 Garlic Cloves - Crushed

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 55ºC / 131.0ºF

• Step 2

  Mix Tamari, Sriracha, Peanut Butter and Galic in a bowl

• Step 3

  Coat pork belly with marinade then place into ziplock bag or vacuum bag depending on your method

• Step 4

  ASdd to water bath when temperature reached and cook for 48 hrs

• Stopetop Finishing Steps

• Step 0

  Heat pan on stove with a little oil

• Step 1

  Remove pork belly from bag, and place skin side down in pan to make crispy

• Step 2

  Once cripsy, remove and allow to rest and pour the juices from the bag into pan and reduce

• Step 3

  Serve pork belly, and pour reduction over the top

• Step 4

  Enjoy

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