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Pork Belly Sous Vide

Pork Belly Sous Vide

Master the art of Pork Belly Sous Vide, achieving tender, melt-in-your-mouth meat that's perfect for impressing family and friends.
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Prep Time 30 minutes
Cook Time 1 day
Cooling Time 30 minutes
Total Time 1 day 1 hour
Servings: 4 servings
Course: Cozy Dinners
Cuisine: French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 1 kg Pork belly a rich cut that melts beautifully when cooked sous vide
  • 1 weight Weight helps to keep the pork belly flat while cooking for even tenderness
For the Brine
  • 1 tbsp Salt enhances flavor and helps to tenderize the meat for optimal results
For Cooking
  • water as needed Water necessary for the sous vide process; ensure it's enough to fully submerge the bag
  • 1 tbsp Oil adds moisture and enhances flavor during the cooking process

Equipment

  • Sous Vide Immersion Circulator
  • Vacuum Sealer
  • Heavy Skillet

Method
 

Preparation
  1. Prepare the sous vide water bath by filling your container with water and setting the temperature to 165°F (73.9°C).
  2. Season the pork belly generously with salt, coating all sides. Place it in a vacuum-sealable bag along with a drizzle of oil.
  3. Seal the bag using a vacuum sealer or the water displacement method to ensure no air is trapped inside.
  4. Submerge the bag in the preheated sous vide water bath for 24 hours (1440 minutes).
  5. Chill the pork belly post-cooking. Remove from the bag and place on a plate with a weight on top for 30 minutes.
  6. Sear the pork belly in a hot pan skin-side down until golden brown and crispy, about 4-5 minutes. Flip to crisp sides and serve warm.

Nutrition

Serving: 200gCalories: 600kcalProtein: 40gFat: 47gSaturated Fat: 16gMonounsaturated Fat: 24gCholesterol: 90mgSodium: 800mgPotassium: 500mgIron: 2mg

Notes

Optional garnish with fresh herbs or a drizzle of sauce.

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