Ingredients
Servings
Procedure
- 1. Combine all the ingredients for the marinade, bring to a simmer. Cool for 20 minutes.
- 2. Vacuum and seal pork belly and marinade in a sous vide cooking bag.
- 3. Set immersion circulator at 170F, place meat in water bath for 20 hours.
- 4. Remove bag from water bath and refrigerate until completely chilled.
- 5. Remove pork belly from the vacuum bags and discard the liquid.
- 6. Portion meat to ½ inch slices.
- 7. Heat a dry skillet over medium-high heat. Place pork belly slices in the pan and cook until crispy on both sides.