Sous Vide Pork Belly

This succulent sous vide pork belly recipe is cooked to perfection with a crispy skin and juicy, tender meat. The perfect combination of flavors and textures make this dish a must-try!

Cooking Equipment:

Sous Vide Water Bath, Vacuum Sealed Bag, Baking Sheet, Parchment Paper/Foil

Preparation Time:

10 minutes

Cooking Time:

Total Time:

8 hours

Cuisine:

Asian Fusion

Keywords:

Sous Vide, Pork Belly, Crispy Skin, Juicy Meat

Meal:

Main Course

Cooking Method:

Sous Vide & Roasting

Dietary Restrictions:

Gluten Free

Servings:

Ingredients:

500g pork belly

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

Cooking Instructions:

Preheat your sous vide water bath to 83°C.

Rub the pork belly with the olive oil and seasonings.

Place the seasoned pork belly in a vacuum sealed bag and place it in the preheated water bath for 8 hours.

Remove the pork belly from the bag and pat dry with paper towels.

Preheat your oven to 200°C and place the pork belly on a baking sheet lined with parchment paper or foil.

Roast for 15 minutes or until golden brown and crispy on top.

Let rest for 10 minutes before slicing and serving.

Nutrition:

Calories – 590 kcal; Fat – 44 g; Carbohydrates – 0 g; Protein – 44 g

This sous vide pork belly recipe is cooked to perfection with a crispy skin and juicy, tender meat that is sure to be a hit! With just 10 minutes of preparation time, you can have this delicious dish ready in 8 hours!

Rating:

Did You Know?

Laotian cuisine includes dishes such as larb (spicy meat salad) and tam mak hoong (papaya salad).