Sous Vide Pork Belly

Sous Vide Pork Belly

Our Sous Vide Pork Belly recipe is bound to leave you pleasantly surprised.

Sous Vide Pork Belly

What you'll need to cook Pork Belly Sous Vide Style:

  • 1 Large Pork Belly
  • 1 thumb sized piece of ginger sliced
  • 6 whole star anise
  • A tablespoon of soy sauce
  • Sea salt flakes
  • A Sous Vide water bath

Here's how to do it:

Select a piece of free-range, pasture raised piece of pork belly (yes, happy pigs taste better!) any size, the bigger the better because who doesn't want leftover pork belly? If hasn't been already scored by your butcher, do so with a sharp knife or clean Stanley knife.

Place it inside your cryovac bag or large resealable bag. Add the sliced ginger, star anise and soy sauce and seal ensuring to get as much air out of the bag as possible. Then place it in Sous Vide bath at 70 degrees and leave to cook for six hours.

After six hours remove from water bath, and remove pork from bag. Pat dry the skin and sprinkle liberally with sea salt flakes.

Place it on a grill tray and put under a hot grill for around 10 -15 minutes depending on the temperature of your grill to create the crackling. Watch closely as you don't want it to burn.

You are now ready to serve and well be truly surprised if there are any leftovers!

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