Sous Vide Cured Pork Belly

Enjoy this succulent and juicy sous vide cured pork belly with a delicious combination of herbs and spices. This recipe is easy to make and takes only 1 hour of preparation time and 6 hours of cooking time.

Cooking Equipment:

Sous Vide Water Bath, Vacuum Sealed Bag, Small Bowl

Preparation Time:

1 hour

Cooking Time:

Total Time:

6 hours

Cuisine:

European

Keywords:

Keywords:

Sous Vide, Cured Pork Belly, Herbs, Spices

Meal:

Main Course

Cooking Method:

Sous Vide

Dietary Restrictions:

Gluten Free

Servings:

1

Ingredients:

500g pork belly
2 tablespoons sea salt
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons smoked paprika
2 tablespoons dried oregano leaves

Cooking Instructions:

Preheat your sous vide water bath to 83°C (181°F).
In a small bowl mix together the sea salt, black pepper, garlic powder, smoked paprika and dried oregano leaves.
Rub the mixture all over the pork belly and place it in a vacuum sealed bag.
Place the bag in the preheated water bath for 6 hours.
Once cooked remove from the bag and pat dry with paper towels before serving.

Nutrition:

Calories – 463 kcal, Fat – 38 g, Carbohydrates – 0 g, Protein – 28 g

Enjoy this succulent and juicy sous vide cured pork belly with a delicious combination of herbs and spices that takes only 1 hour of preparation time and 6 hours of cooking time. This recipe is sure to be a hit!

Rating:

2

Did You Know?

The region of Normandy is known for its dairy products, such as camembert and crème fraîche.