Pork

Sous Vide 50-hour Pork Belly with Chinese Spices

Sous Vide 50-hour Pork Belly with Chinese Spices, Lay The Table

Fifty hours? Fifty! Hours? Yep, fifty. In a Sous Vide water bath, set to 65C and then left alone for a couple of days. The results are nothing short of incredible: soft, melting meat that has the texture of warm chocolate.  This recipe is about as simple as they come though you do need a Sous Vide. Just rub a slab of pork belly with some Chinese 5-Spice powder, vac-pack it, then immerse in the water bath. Then go away for the weekend. 

At the end of the cooking time, snip open the vac-pack, pat the meat dry and then sear the skin side in a hot frying pan with a little oil.

Ive served this with noodles and bok choy tossed in hoi sin sauce, but serve it with whatever you fancy. Egg-fried rice works a treat.

Sous Vide 50-hour Pork Belly with Chinese Spices, Lay The Table
Sous Vide 50-hour Pork Belly with Chinese Spices, Lay The Table
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Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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