Imagine a culinary journey that transforms an ordinary cut of meat into a mind-blowing, melt-in-your-mouth delicacy that will make your taste buds dance with joy. Our Sous Vide Asian Pork Belly is not just a recipe; it's a gastronomic adventure that combines traditional Asian flavors with modern cooking techniques. Prepare to unlock the secret to the most tender, flavorful, and incredibly succulent pork belly that will have your dinner guests begging for your cooking secrets!
Prep Time: 15 mins
Cook Time: 12 hrs
Total Time: 12 hrs 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 lbs pork belly
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
Instructions
- Remove pork belly from refrigerator and pat dry thoroughly with paper towels to ensure even seasoning and crisp skin.
- In a mixing bowl, combine soy sauce, brown sugar, minced garlic, minced ginger, salt, and pepper to create a marinade. Whisk ingredients until sugar dissolves completely.
- Place pork belly in a large vacuum-seal or zip-lock bag, ensuring no air pockets remain. Pour marinade over pork, massaging to coat entire surface evenly.
- Seal bag using vacuum sealer or water displacement method to remove all air, which ensures proper heat transfer during sous vide cooking.
- Preheat sous vide water bath to 165°F (74°C), which will render fat and tenderize meat while maintaining moisture.
- Submerge sealed bag in water bath and cook for 12 hours, allowing collagen to break down and create incredibly tender meat.
- After cooking, carefully remove bag from water bath and let rest for 10 minutes before opening.
- Optional: For crispy exterior, pat pork belly dry and sear skin-side down in hot cast-iron skillet with neutral oil until skin becomes golden and crisp.
- Slice pork belly against the grain into 1/2-inch thick pieces and serve with recommended Asian-style accompaniments like steamed rice or pickled vegetables.
Tips
- Drying the pork belly is crucial - the less moisture on the surface, the better your marinade will adhere and the crispier your final sear will be.
- Use high-quality, fresh ingredients for your marinade to ensure maximum flavor penetration.
- Invest in a good quality vacuum sealer or learn the water displacement method to remove air from your cooking bag, which is essential for even cooking.
- Be patient with the 12-hour cooking time - this slow process is what breaks down the collagen and creates that incredible tenderness.
- If you're aiming for extra crispy skin, make sure to thoroughly dry the pork belly before searing and use a very hot cast-iron skillet.
- Let the pork belly rest after cooking to allow the juices to redistribute, ensuring each slice is incredibly moist and flavorful.
- For best results, use a reliable digital thermometer to maintain precise water bath temperature throughout cooking.
Nutrition Facts
Calories: 416kcal
Carbohydrates: g
Protein: 28g
Fat: 30g
Saturated Fat: g
Cholesterol: 120mg
