PORK BELLY SOUS VIDE TEMPERATURE RECIPES
SOUS VIDE PORK BELLY - SOUS VIDE RECIPES
The most juicy and tender pork belly you can imagine. With a southeast Asian marinade, the flavor in this recipe is jam-packed!
Provided by Bea Mendoza
Total Time 08 hours 00 minutes
Prep Time 015 minutes
Yield Ingredients for 4
Number Of Ingredients 8
SOUS VIDE PORK BELLY RECIPE | BON APPÉTIT
This sous vide pork belly cooks in a sweet and spicy sauce of honey, soy sauce, and sambal oelek. Enjoy over rice, or serve in a bowl of ramen.
Provided by Brad Leone
Yield 4 servings
Number Of Ingredients 7
Steps:
- Clip (or stand) sous vide machine to a tall, large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that pork when added will cause water to rise).
- Cut pork belly crosswise into 2"-wide strips (imagine really thick bacon). Place pork belly, scallions, honey, soy sauce, and sambal oelek in bag and turn to coat.
- Vacuum seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. To ensure proper cooking, contents of the bag need to be completely submerged in water. Turn on machine and heat water to 165°.
- Using a small clip, secure top edge of resealable bag to rim of pot, positioning it opposite the machine’s water outlet; as the water circulates, it will help keep the bag submerged. If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating. Cook pork belly, maintaining water bath at 165°, at least 8 hours and up to 16 (letting it cook overnight is ideal, but you can start it in the morning for dinner later). Remove bag from water bath and let pork belly rest in bag 15 minutes (this lets the pork absorb some of the juices).
- Remove pork belly from bag and pat dry with paper towels. (You can also save the liquid left in bag and use it as a dipping sauce or for making stir-fry.) Heat a large cast-iron skillet over medium-high until very hot. Add oil and cook pork belly on all sides until browned and crisp (it happens fast, so don’t walk away), 1–2 minutes total. The honey will help the meat brown quickly. Transfer to a platter and serve.
- Do Ahead: Pork can be cooked in water bath 4 days ahead. Keep sealed in bag and chill, or freeze up to 1 month. Reheat with sous vide machine at 100° until warmed through, about 1 hour, before searing.
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Oct 17, 2021 · Scald the meat in hot water (at least 75C/170F or boiling) for 10 to 20 seconds. In this article I explain why this is necessary. The fourth step is to cook the pork belly sous vide for 48 hours at 57C/135F. At this temperature the meat will become tender, as the collagen is converted into gelatin.
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Apr 21, 2019 · Pork Belly Sous-Vide Time and Temperature Experiment. Cooking sous-vide can be confusing, as recommendations for time and temperature can vary considerably. Personal preference plays a role in this, as well as misconceptions about food safety (i.e. using higher temperatures than necessary). For pork belly I’ve seen recommendations ranging from 7 to 48 hours for time, and 57C/135F to 80C/176F for temperature.
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