Cured Sous Vide Pork Belly Recipe

Cooking Directions

• STEP 1.In a bowl, mix together salt, sugar, and spices to make the curing mixture.
• STEP 2.Rub the curing mixture all over the pork belly, making sure to coat it evenly.
• STEP 3.Place the pork belly in a vacuum-sealed bag and seal it.
• STEP 4.Preheat the sous vide water bath to 155°F (68°C).
• STEP 5.Place the sealed bag of pork belly in the water bath and cook for 12 hours.
• STEP 6.Once cooked, remove the pork belly from the bag and pat it dry with paper towels.
• STEP 7.Heat a skillet over medium-high heat and sear the pork belly on all sides until crispy.
• STEP 8.Slice the pork belly and serve it hot.
• STEP 9.Enjoy!

Cooking Tips

• You can adjust the curing mixture to your taste by adding more or less salt, sugar, or spices.
• For extra flavor, you can add herbs or garlic to the curing mixture.
• If you don't have a vacuum sealer, you can use a zip-top bag and remove the air using the water displacement method.

Storage and Serving

• Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pork belly in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve the cured sous vide pork belly as an appetizer, main course, or in sandwiches.