24-hour Sous Vide Pork Belly Recipe

Preparation and Cooking

1. 1

   Prepare the Pork Belly

   Season the pork belly with salt, black pepper, garlic powder, and onion powder. Place it in a vacuum-sealed bag and add soy sauce, chili paste, and Nam Pla. Seal the bag and refrigerate for at least 1 hour, preferably overnight.

2. 2

   Sous Vide Cooking

   Preheat the sous vide water bath to 65°C (149°F). Submerge the vacuum-sealed pork belly in the water bath and cook for 24 hours.

3. 3

   Prepare the Pickled Red Onion

   Slice the red onion thinly and place it in a bowl. In a separate bowl, mix vinegar and sugar until dissolved. Pour the vinegar mixture over the sliced onions and let it sit for at least 30 minutes.

4. 4

   Finish the Pork Belly

   After 24 hours, remove the pork belly from the sous vide. Heat a skillet over medium-high heat and sear the pork belly on both sides until crispy. Let it rest for a few minutes before slicing.

5. 5

   Serve

   Plate the sliced pork belly and garnish with fresh coriander leaves, grape tomatoes, and pickled red onions.