24-hour Sous Vide Pork Belly Recipe
Chili Soy Nam Pla, Coriander, Grape Tomato, Pickled Red Onion
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Ingredients
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Pork Belly
Garnish
Method
Pork Belly Preparation
- 1
Season the Pork Belly
Rub the pork belly with salt, black pepper, garlic powder, and chili flakes. Let it sit for at least 30 minutes.
- 2
Prepare the Sous Vide Bath
Set up your sous vide cooker and preheat the water bath to 165°F (74°C).
- 3
Vacuum Seal
Place the seasoned pork belly in a vacuum-seal bag. Add soy sauce, nam pla, and chopped coriander. Vacuum seal the bag.
- 4
Sous Vide Cooking
Submerge the vacuum-sealed pork belly in the sous vide bath and cook for 24 hours.
Finishing Touches
- 5
Remove and Pat Dry
After 24 hours, remove the pork belly from the bag and pat it dry with paper towels.
- 6
Sear the Pork Belly
In a hot skillet, sear the pork belly for 2-3 minutes on each side until crispy.
- 7
Prepare Garnish
Halve grape tomatoes and prepare pickled red onion to serve on the side.
- 8
Serve
Slice the pork belly and serve with grape tomatoes, pickled red onion, and additional coriander for garnish.
