How to make sous vide pork belly
Sous vide is a method of slow cooking food in vacuum sealed bags placed in water at low temperature. Foods cooked in the sous vide style tend to retain more shape and flavor than do foods cooked in slow cookers because of the absence of oxygen and the less than boiling water temperatures used. Watch Chef Mark Anthony Bynum make pork belly sous vide style!
- Each Pork Belly
- 1 Tea Spoon(s) Brown Sugar
- 2 Each Thyme, springs
- As Needed Olive oil
- Preheat sous vide immersion circulator to 160 degrees celsius.
- Score the top of the pork belly (the fat side)
- Place Pork belly, brown sugar and thyme in vacuum bag slightly larger than pork.
- Vacuum seal bag.
- Place bag in preheated sous vide machine and cook for 1 1/2 hours.
- Remove pork from bag and dry thoroughly.
- Preheat a large sauté pan over high heat.
- Saute each side of pork belly until browned and crisp.
- Place fat side down in sauté pan and place in oven at 350 F for 5 minutes.
- Drizzle off excess fat on a paper towel.
- Serve with sweet potato puree and maple demi glaze.