Sous Vide Pork Belly Recipe
Served with jerk marinade, pumpkin tapioca, pomegranate, pumpkin greens and Victory at Sea balsamic drizzle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Pumpkin Tapioca
Garnish
Method
Preparation of Pork Belly
- 1
Sous Vide Cooking
Preheat the sous vide water bath to 165°F (74°C). Season the pork belly with jerk marinade, then vacuum seal the pork belly in a bag. Place the bag in the water bath and cook for 12-24 hours.
- 2
Searing
After cooking, remove the pork belly from the bag and pat dry. Sear in a hot skillet with a little oil until the skin is crispy, about 2-3 minutes per side.
Pumpkin Tapioca Preparation
- 3
Cook Tapioca
In a saucepan, bring 3 cups of water to a boil. Add tapioca pearls and cook until they become translucent, about 15 minutes. Drain and set aside.
- 4
Make Pumpkin Mixture
In the same saucepan, combine coconut milk, pumpkin puree, sugar, and salt. Stir to mix well and heat over medium until warm.
- 5
Combine
Add the cooked tapioca pearls to the pumpkin mixture and stir until well combined. Cook for an additional 5 minutes.
Assembly
- 6
Plate the Dish
Slice the pork belly into portions and place on a plate. Add a generous scoop of pumpkin tapioca next to it. Garnish with pomegranate seeds, pumpkin greens, and drizzle with Victory at Sea balsamic drizzle.