Asian Style Sous Vide Pork Belly
A super easy sous vide recipe for cooking pork belly with an asian twist.
Servings: 4 servings
Calories: 616kcal
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 marinade 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 marinade and juices in a saucepot 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 shorter 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 marinade 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
