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
Chili Soy Nam Pla
Garnish
Method
Prepare Pork Belly
- 1
Season the Pork
In a bowl, combine salt, black pepper, garlic powder, and onion powder. Rub this mixture all over the pork belly.
- 2
Vacuum Seal
Place the seasoned pork belly into a vacuum bag and seal it carefully to remove as much air as possible.
- 3
Sous Vide Cooking
Preheat the sous vide water bath to 165°F (74°C). Submerge the sealed pork belly in the water bath and cook for 24 hours.
Prepare Chili Soy Nam Pla
- 4
Mix Sauce
In a bowl, whisk together soy sauce, fish sauce, chili flakes, brown sugar, and lime juice until the sugar is dissolved.
Finish and Serve
- 5
Sear the Pork
After 24 hours, remove the pork belly from the sous vide bag and pat it dry. Heat a skillet over medium-high heat and sear the pork belly on all sides until golden brown and crispy.
- 6
Serve
Slice the pork belly and serve it drizzled with the chili soy nam pla, topped with fresh coriander, grape tomatoes, and pickled red onion.
