Sous Vide Pork Belly

• 2 pounds pork belly, skin on
• 2 tablespoons kosher salt
• 1 tablespoon black peppercorns, crushed
• 1 tablespoon sugar
• 2 cloves garlic, smashed
• 1 tablespoon thyme leaves
• 1 tablespoon rosemary leaves
• 1 teaspoon fennel seeds
• 1 teaspoon smoked paprika

Steps

1. 1 Pat the pork belly dry with paper towels and score the skin side.
2. 2 In a small bowl, mix together salt, peppercorns, sugar, garlic, thyme, rosemary, fennel seeds, and smoked paprika.
3. 3 Rub the spice mixture all over the pork belly, ensuring it's well coated.
4. 4 Place the pork belly in a vacuum seal bag or a ziplock bag, removing as much air as possible.
5. 5 Cook in a sous vide water bath at 145°F for 4 hours.
6. 6 Preheat the oven to 400°F.
7. 7 Remove the pork belly from the bag and pat it dry.
8. 8 Place the pork belly on a wire rack over a baking sheet and roast for 20-30 minutes until the skin is crispy.
9. 9 Let it rest for 5 minutes before slicing and serving.

Equipment

• Sous vide machine
• Vacuum sealer or ziplock bag
• Baking sheet
• Wire rack

Variations

• Add a layer of honey or maple syrup before roasting for a sweet glaze.
• Incorporate chili flakes into the spice rub for a spicy kick.

Substitutions

• If fennel seeds are unavailable, use celery seeds for a similar flavor profile.

Pairings

• Pairs beautifully with a crisp sauvignon blanc.
• Serve with a robust mustard sauce.

Nutrition

Tips

• For extra crispiness, use a kitchen torch on the skin after roasting.
• Ensure the water bath temperature is accurate for perfect results.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a low oven to maintain crispiness.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating in a low oven.

Serving Suggestions

• Serve with a side of sautéed greens or roasted vegetables.
• Pairs well with a tangy apple slaw.

FAQ