Sous Vide Pork Belly Recipe

Ingredients:

• 2 pounds pork belly, skin-on
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon brown sugar (optional)
• Olive oil or vegetable oil for searing

Instructions:

1. Prepare the Pork Belly:

• Rinse the pork belly under cold water and pat dry with paper towels.
• If desired, score the skin of the pork belly with a sharp knife in a crisscross pattern. This allows the fat to render more effectively.

2. Season the Pork Belly:

• In a small bowl, mix together the salt, black pepper, garlic powder, smoked paprika, dried thyme, and brown sugar (if using).
• Rub the seasoning mixture all over the pork belly, ensuring it is evenly coated.

3. Vacuum Seal the Pork Belly:

• Place the seasoned pork belly into a vacuum-seal bag. If you don’t have a vacuum sealer, you can use a resealable plastic bag and use the water displacement method to remove air.
• Seal the bag.

4. Sous Vide Cooking:

• Preheat the sous vide water bath to 165°F (74°C) for a traditional, tender pork belly. For a slightly firmer texture, set to 145°F (63°C).
• Once the water bath is ready, submerge the vacuum-sealed pork belly.
• Cook for 10 to 12 hours at 165°F (74°C) or for 24 to 36 hours at 145°F (63°C).

5. Remove and Chill:

• After cooking, remove the pork belly from the water bath.
• If you plan to sear it immediately, proceed to the next step. Otherwise, you can chill the pork belly in an ice bath for 15-20 minutes, then refrigerate it until ready to use. Chilling makes it easier to handle and slice.

6. Sear the Pork Belly:

• Preheat a large skillet or frying pan over medium-high heat and add a small amount of oil.
• Remove the pork belly from the bag and pat it dry with paper towels.
• Sear the pork belly skin-side down first until it is crispy and golden brown, about 2-3 minutes. Flip and sear the other side for another 2-3 minutes.

7. Slice and Serve:

• Let the pork belly rest for a few minutes after searing.
• Slice into desired portions and serve.

Serving Suggestions:

• Serve the pork belly with a side of pickled vegetables for a nice contrast.
• It pairs well with a simple green salad or steamed rice.
• Drizzle with a sweet and tangy sauce like hoisin, soy glaze, or apple cider reduction.

Enjoy your beautifully cooked sous vide pork belly, perfectly tender and bursting with flavor!