Sous Vide Pork Belly Recipe
Indulge in our Sous Vide Pork Belly, expertly cooked to perfection for an incredibly tender and flavorful experience. Each slice melts in your mouth, boasting a rich, savory taste complemented by a crispy, golden-brown exterior. Finished with a drizzle of our house-made glaze and served with seasonal vegetables, this dish is a delightful celebration of culinary artistry that will leave you craving more.
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Ingredients
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Pork Belly Ingredients
Method
Cooking Instructions
Prepare the Pork Belly
Trim any excess fat from the pork belly and score the skin in a criss-cross pattern.
Season the Pork
In a bowl, mix salt, black pepper, minced garlic, fresh thyme, brown sugar, soy sauce, and apple cider vinegar. Rub this mixture all over the pork belly, making sure to get it into the scored skin.
Seal and Cook
Place the seasoned pork belly in a vacuum-sealable bag, removing as much air as possible. Seal the bag and place it in a preheated sous vide water bath at 165°F (74°C) for 12 to 24 hours.
Finish the Pork Belly
Once cooked, remove the pork belly from the sous vide bag and pat it dry with paper towels. Heat a skillet over medium-high heat and sear the pork belly skin side down until crispy, about 3-5 minutes.
Serve
Slice the pork belly and serve it with your choice of sides, drizzling any remaining juices over the top.