Sous Vide Pork belly
SERVING
3
PREP TIME
9 hours
COOK TIME
15 minutes
With it’s Southeast Asian marinade, the flavor in this Sous Vide Pork Belly is jam-packed. Check out the recipe by #sgfoodie Yann @yannisms.
INGREDIENTS
- 500g pork belly
- 2 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp mirin
- 1 tsp sesame oil
- 1 knob of ginger, thinly sliced
- 2 garlic, minced
- Dash of corn flour
PREPARATION
- Score the rind of the pork belly in criss cross lines.
- Place all the ingredients into a zip-lock bag and vacuum seal it using the water immersion method (or use a vacuum sealer if you have one).
- Put it into a 76 degrees C water bath for 9 hours.
- Once done, remove the pork belly from the bag and reserve the juices.
- Dry the pork belly and put it into the oven grill for 5 to 10 minutes, or until the rind turns golden brown. Meanwhile, heat up the juices in a pan to reduce it, adding in the corn flour slurry to thicken the sauce.
- Once pork belly is out of the oven, cut it into thin slices and drizzle the sauce over it.
- Serve with rice or steamed mantou.
You may also like
Nourishing Pork Ribs and Corn Soup
This nourishing bowl of Pork Ribs and Corn Soup is perfect for those rainy ...
View RecipeBraised Pork Belly Rice
Words by #sgfoodie Shermin Toh from Baker’s lust: So excited to share this ...
View RecipeStir Fried Mee Sua (Wheat Vermicelli)
Stir Fried Mee Sua (Wheat Vermicelli) can be a challenge to make if the ...
View Recipe