Sous Vide Pork Belly with a salad
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5 from 1 vote

Asian Style Sous Vide Pork Belly

A super easy sous vide recipe for cooking pork belly with an asian twist.
Course Recipe
Cuisine Asian
Keyword Asian style sous vide pork belly, pork belly, sous vide recipe
Prep Time 10 minutes
Cook Time 20 hours
Additional Time 10 minutes
Total Time 20 hours 20 minutes
Servings 4 servings
Calories 616kcal
Author Ron Unz

Equipment

Ingredients

  • 1/4 of white onion or 5 stalks of green onion
  • 2 tbsp. freshly grated ginger
  • 1/4 cup soy sauce
  • 2 tbsp. rice wine vinegar
  • Zest of one orange
  • Juice of two oranges
  • 1 tbsp. sesame oil
  • 2 to 3- pound slab of pork belly
  • 1 tbsp. vegetable oil

Instructions

  • Prepare and preheat your sous vide machine to 150° F.
  • Blend the onion, ginger, soy sauce, vinegar, zest, and orange juice in a blender or food processor until smooth.
  • Place the marande and pork belly into a sous vide, vacuum, or zip-loc freezer baggie and remove as much as air possible.
  • Place in the sous vide machine and cook for 20-24 hours.
  • Remove the belly from the sous vide machine.
  • Remove the bell from the bag and reserve the juices and marande.
  • Place the marande and juices in a sauce pot and reduce by half (or more if you want it more intense and thick) to make a sauce.
  • Remove the skin of the pork belly with a knife (optional)
  • Heat a pan or cast iron skillet over medium-high heat and add a tablespoon of vegetable oil or other high temperature fat.
  • Sear the fat side (or skin side if you left the skin on) until golden brown.
  • Plate the pork belly and either drizzle with the belly with the marinade sauce or service on the side.

Notes

You can sous vide at a higher temperature, but consider going with a lower cooking time. Cooking with a temperature around 175° F will reduce the cooking time to around 8 hours.
Feel free to experiment with the sauce and maranade ingredients. This is just a recommendation and I find the salt from the source sauce and the orange flavor goes well with how fatty this cut is. Sriracha would be an excellent addition

Nutrition

Serving: 3ounces | Calories: 616kcal | Carbohydrates: 1g | Protein: 11g | Fat: 62.4g | Saturated Fat: 22.3g | Cholesterol: 80mg | Sodium: 336mg