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Peking-Style Pork Belly
Tender sous-vide pork belly infused with spices and soy sauce, finished with a zesty glaze. Served with rice and a variety of accompaniments.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Preheat your water bath to 74 °C (165 °F).
Add the sugar, star anise, cloves, and soy sauce directly into the vacuum bag.
Place the pork belly in the bag. Use the pulse vacuum function to remove the air without pulling in the liquid.
Submerge the bag in the water bath and cook for 24 hours.
After 24 hours, remove the pork, discard the bones, and slice into portions.
Transfer the remaining liquid from the bag into a skillet. Stir in a little sugar to taste along with the sriracha, and simmer over low heat until reduced to a glaze.
Drizzle the glaze over the meat. Garnish with lettuce leaves, seaweed, Korean-style carrots, a poached egg, and sesame seeds.
If you prefer an even crispier skin, you can quickly sear the meat with a culinary torch after the sous-vide bath, or pan-fry it for 30 seconds on each side before slicing.
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