Pork Belly Recipe
Sous vide, crispy skin, hoisin glaze
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Ingredients
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Pork Belly
Method
Preparation
- 1
Season the Pork Belly
Start by patting the pork belly dry with paper towels. Season the pork belly generously on all sides with salt, black pepper, and garlic powder. This will enhance the flavor.
- 2
Sous Vide Cooking
Place the seasoned pork belly in a vacuum-seal bag and seal it tightly. Preheat the sous vide water bath to 165°F (74°C). Submerge the vacuum-sealed pork belly in the water bath and cook for 10 hours.
Hoisin Glaze
- 3
Prepare the Glaze
In a small bowl, combine the hoisin sauce, rice vinegar, and sesame oil. Mix well to create a smooth glaze. Set aside.
Finishing Touches
- 4
Crispy Skin
Once the pork belly has finished cooking in the sous vide, remove it from the bag and pat the skin dry with paper towels. Preheat your oven broiler to high.
- 5
Broil the Pork Belly
Place the pork belly on a baking sheet lined with foil, skin side up. Brush the hoisin glaze generously over the top of the pork belly. Broil for about 5-8 minutes or until the skin is crispy and golden brown. Keep a close eye on it to prevent burning.
- 6
Slice and Serve
Remove the pork belly from the oven and let it rest for a few minutes before slicing. Serve the sliced pork belly drizzled with any remaining hoisin glaze.
