Chubby Hubby's Pork Belly

82°C (179.6° F)
Temperature
Sous vide time
10 People
Serves
Pro
Difficulty

Ingredients

Brine

  • 1 Kilo Pork Belly, cut into slabs about 6cm across and 15cm long
  • 1.5 litres of cold water
  • 2 bay leaves
  • 1/2 cup sea salt
  • 1/4 cup sugar
  • 2 cinnamon sticks
  • 2 star anise
  • 3 cloves
  • 6 black peppercorns
  • 1 carrot, peeled and rough chopped
  • 1 onion, peeled and rough chopped
  • 1 bunch coriander
  • 1 stalk lemongrass

Sous-Vide Marinade

  • 2 tablespoons five spice powder
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1/4 cup kecap manis
  • 1 teaspoon fish sauce
  • 1 tablespoon Sriracha
  • 2 teaspoons sesame oil

Comments

AH
Alex Haines
Looks good!
about 4 years ago
RS
Rajat Shetty
Can you store this and serve it afterwards
7 months ago
RS
Rajat Shetty
Like before the searing or grilling
7 months ago

Directions

  1. For the brine, take a small pot and over medium-high heat, mix together 250ml of the water with the salt, sugar, cinnamon, star anise, cloves and black peppercorns.
  2. When the salt and sugar has melted, pour this into a large pot or basin that you will use to brine the pork.
  3. Add the rest of the water.
  4. Make sure the water is cold so that the brine mixture is not warm at all when you place your pork in it. Add the rest of the ingredients.
  5. Then add the pork. Cover and place in the fridge overnight.
  6. The next day, set up your immersion circulator so that your water bath is 82.2 degrees Celsius.
  7. Mix together all the sous-vide marinade ingredients in a bowl. You want it strong tasting but not crazy salty. More of a just tolerable salty-sweet. Adjust to your own preferences.
  8. Take your pork out of the brine, rinse the pieces off in cold water and pat dry. Mix the pork with the sous-vide marinade.
  9. Then place each slab into one vacuum bag and pack at high pressure with some of the marinade liquid in each bag. Place them in your water bath and cook for 12 hours.
  10. When finished, quickly ice the bags and either place in fridge or freezer.
  11. When you want to cook, strain off the liquid from the bag. Gently take the pork out; I say gently because the fat will be soft and delicate.
  12. If you are going to fry, then cut the slab into cubes and over high-heat, pan-fry fat down in an oiled nonstick pan.
  13. When the fat is golden brown, you can gently turn the pork to sear the rest of the sides.
  14. Alternatively, grill under a salamander or blow-torch it. Or do both, which is what I like to do.

Comments

AH
Alex Haines
Looks good!
about 4 years ago
RS
Rajat Shetty
Can you store this and serve it afterwards
7 months ago
RS
Rajat Shetty
Like before the searing or grilling
7 months ago