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Duration:
24 hrs
Servings:
1
Level:
Advanced
Pork belly became quite the trend in the culinary industry over the last decade or so, and it's not going anywhere (and with good reason). With myriad pork belly recipes out there, this one has to be our favorite. Using sous vide to cook our pork belly helps render the fat and denature the proteins before it hits the pan. This tender belly recipe is incomparable to traditional methods. Give it a go—you'll be thanking us later!
Part 1:
Pork Belly Sous Vide
Step 1
In a large bowl, stir the kosher salt and the rosemary together. Rub the salt and rosemary mixture around the entire belly. Allow the belly to cure for 12 hours.
Step 2
After the pork belly has cured, rinse off the salt with cold water, then place belly into a cooler for 12 hours, uncovered, to form a skin. Place pork belly in an appropriately sized vacuum bag and vacuum pack in vacuum-packing machine.
Step 3
Cook for 36 hours at 59 degrees C.
Step 4
Chill the belly after cooking, and then portion into the desired shape.
Step 5
Reheat the pork in a hot sauté pan until crisp. Serve as desired.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
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