Sous Vide Sweet and Spicy Pork Belly
Sous vide cooking has been around for a while and it’s becoming more popular as people learn how easy it is to cook food with low temperature water. The technique is great for meats, but what about vegetables? This recipe uses sous veggie skewers and a couple of different spices to create a sweet and spicy pork belly that’s perfect for summer!
The sous vide pork belly crispy is a recipe that uses sous vide to cook pork belly. It gives the meat a crispy texture, and it’s sweet and spicy.
Pork Belly Sous Vide Sweet and Spicy
Pork Belly Sous Vide Sweet and Spicy
Time to prepare: 5 minutes
Time to cook: 16 hours and 2 minutes
Time total: 16 hours and 7 minutes
- 2 pounds skinless, boneless pork belly
- 6 scallions, peeled and cut into 1″ chunks
- 1 tablespoon honey
- a quarter cup of soy sauce
- 3 tbsp oelek sambal
- 1 tablespoon grapeseed or neutral oil
A sous vide machine may be clipped (or stood) to a tall, big pot. Fill the pot halfway with warm water, according to the manufacturer’s recommendations (keep in mind that pork, when added, will cause the water to rise).
2″ broad slices of pork belly, cut crosswise (imagine really thick bacon). Turn to coat the pork belly, scallions, honey, soy sauce, and sambal oelek in the bag.
Place the vacuum-sealed or partly closed resealable bag in the water bath, sucking out as much air as possible to prevent the bag from floating. If you’re using a resealable plastic bag, press it down into the water until it’s completely submerged (this will force more air out of the bag) and then shut it completely. The contents of the bag must be fully immersed in water to guarantee optimal cooking. Turn on the machine and set the temperature to 165 degrees Fahrenheit.
Secure the top edge of the resealable bag to the rim of the pot with a tiny clip, facing the machine’s water outlet; the bag will stay submerged while the water circulates. If you’re using a vacuum-sealed bag, a tiny plate on top may be necessary to keep it from floating. Cook pork belly for at least 8 hours and up to 16 hours in a water bath at 165°F (letting it cook overnight is ideal, but you can start it in the morning for dinner later). Remove the bag from the water bath and set aside for 15 minutes to allow the pork belly to rest (this lets the pork absorb some of the juices).
Using paper towels, wipe the pork belly dry after removing it from the bag. (You may keep the remaining liquid in the bag and use it as a dipping sauce or in stir-fries.) Preheat a big cast-iron skillet over medium-high heat until it is smoking hot. 1–2 minutes total, add oil and fry pork belly on both sides until browned and crisp (it occurs quickly, so don’t walk away). Honey will aid in the browning of the meat. Serve immediately on a plate.
Pork may be cooked 4 days ahead of time in a water bath. Refrigerate or freeze for up to a month if kept sealed in a bag. Before searing, reheat using a sous vide machine at 100°F until well warmed, approximately 1 hour.
The sous vide pork belly temperature chart is a helpful tool that can be used to cook pork belly. It has been made so that it can be easily adjusted to the desired temperature.
Frequently Asked Questions
How long does it take to sous vide pork belly?
It takes about 2 hours to cook a pork belly.
What temperature should pork belly be cooked at?
Pork belly should be cooked at a temperature of 180 degrees Fahrenheit.
Can you overcook pork belly?
The answer to your question is no.
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