Even though this recipe takes a good few days to prepare, it is totally worth it. Sous vide pork belly is incredibly tender and can be used in many different dishes from udon soup to appetizers.
Storing Options
If using this pork belly for another recipe in this book or some other dish, skip the last step. For freezing, cut the pork belly into desired portion sizes and vacuum seal.
Ingredients:
| 1 about 2 pounds, 2" thick pork belly slab, |
| 3 tablespoons sea salt |
| 3 tablespoons soy sauce |
| 1/4 cup white sugar |
| 2 tablespoons rice vinegar |
| 1 tablespoon rice wine |
| 2 tablespoons grated fresh ginger root |
| 2 teaspoons dried red pepper flakes |
| 1 tablespoon vegetable oil |
Prep Time:
Cook Time:
Total Time:
me: 24:00
Directions:
1. Rub the pork belly with the salt, cover with plastic wrap, and place in the fridge for 12 hours.
2. Make the marinade by whisking together the remaining ingredients except the oil.
3. Fill the water bath with water. Set your sousvide machine temperature to 176°F.
4. Rinse the pork belly thoroughly and slide into a food-safe bag. Pour in the marinade and vacuum seal the bag. Turn the bag around so the pork belly is completely coated in the marinade.
5. Place the pork belly in the water bath and cook sous vide for 24 hours.
6. Take the bag out of the water and quick chill the pork in ice water. Place in the fridge for 12 hours with a heavy weight on top.
7. Preheat the oven to 325°F. Cut the pork into 2" slices and then cut each slice into 2" segments. Heat an ovenproof skillet over medium heat. Add the oil. Place the pork belly skin side down in the skillet. Fry it for a few minutes to crisp the skin. Place in the oven and bake for 12-15 minutes, until heated through.
Variation: Cut the pork into 1" cubs deep-fry at 375°F. till golden brown.
