Sous Vide Pork Belly
August 5, 2017
Mmmm bacon. What's better than bacon? Huge slabs of it. Pork belly cooked sous vide results in unbelievable tenderness (but not mushy) with butter-like rendered fat.
- Prep: 5 mins
- Cook: 8 hrs
- Yields: 1lb of Pork Belly or 8 Pork Belly Bao Buns
1lb Pork Belly
1/4 Cup Soy Sauce
1/4 Cup Mirin OR substitute for 1/4 cup white wine and 1 tbs sugar
1/4 Cup Sugar
1Preheat water bath to 170F
2Add pork belly and remaining ingredients into a vacuum sealed bag or heavy duty Ziploc freezer bag
3Cook for 8-10 hours
4Pour the liquid from the bag into a saucepan and reduce at a simmer. This can be poured over the pork belly when serving or can be used to create Kenji's incredible pork braised mayo.
5Remove the pork belly and slice 1/4" thick pieces. Place these on a baking sheet or broiling pan.
6Preheat broiler on high and let cook for 3-5 minutes, or until crispy.
7Serve with the marinade sauce as is, or create pork belly bao buns. Pork Belly Bao Buns Recipe: Cooked pork belly, sliced 1/4" thick Steamed bao buns Pickles or quick cucumbers Pork braised mayo or hoison sauce Crushed peanuts to taste Green onions to taste