Sous Vide Lechon or Chinese Roasted Pork

62°C (143.6° F)
Temperature
Sous vide time
2 People
Serves
Medium
Difficulty

Ingredients

  • 1 piece Pork Belly with Skin-On
  • Salt to taste
  • White Pepper to taste
  • Garlic Powder to taste (Optional)
  • Chinese Five Spice to taste (Optional)

Comments

LT
lesley Tobin
Do you mean cook it for an hour or cool it for an hour?
4 months ago
SS
susan shaw
Oops just found it!
5 months ago
SS
susan shaw
What is sous vide temp for this recipe...I'm not seeing it in the directions. Thank you from Susan
5 months ago

Directions

  1. Rub salt and white pepper (or garlic salt and white pepper, or salt, white pepper, and five spice) into Pork Belly.
  2. Put Pork Belly in Sous Vide bag and place in vessel for 6-8 hours at 143.6F or 62C.
  3. Preheat oven to 425.
  4. Pat dry the Pork Belly and add more of the same seasonings as before.
  5. Place the Pork Belly on a rack on top of a cookie sheet to allow the hot air to crisp up the meat.
  6. Cool the Pork Belly until the skin is crisp. About 1 hour or longer.
  7. Rest for 10 minutes and slice.

Comments

LT
lesley Tobin
Do you mean cook it for an hour or cool it for an hour?
4 months ago
SS
susan shaw
Oops just found it!
5 months ago
SS
susan shaw
What is sous vide temp for this recipe...I'm not seeing it in the directions. Thank you from Susan
5 months ago