Fifty hours? Fifty! Hours? Yep, fifty. In a Sous Vide water bath, set to 65C – and then left alone for a couple of days. The results are nothing short of incredible: soft, melting meat that has the texture of warm chocolate. This recipe is about as simple as they come – though you do need a Sous Vide. Just rub a slab of pork belly with some Chinese 5-Spice powder, vac-pack it, then immerse in the water bath. Then go away for the weekend.
At the end of the cooking time, snip open the vac-pack, pat the meat dry and then sear the skin side in a hot frying pan with a little oil.
I’ve served this with noodles and bok choy tossed in hoi sin sauce, but serve it with whatever you fancy. Egg-fried rice works a treat.