Recipe Shed: Sous Vide 50-hour Pork Belly with Chinese Spices

IMG_6002

Fifty hours? Fifty! Hours? Yep, fifty. In a Sous Vide water bath, set to 65C Рand 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 Рthough 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.

IMG_5995

 

IMG_5997

3 Comments

Filed under Pork, Recipe Shed, Sous Vide Cooking

3 Responses to Recipe Shed: Sous Vide 50-hour Pork Belly with Chinese Spices

  1. Looks so delicious! Should try this when I’m free!

  2. I just got a sous vide supreme for a birthday present!! My first batch has a few duck legs, one duck breast, beef back ribs and pork belly, all ready at different times for the next 2 days!!

  3. OMG 50 hours?? although I think I want it now!