Sous Vide Pork Belly with Crispy Skin
Sous Vide Pork Belly with Crispy Skin
Unlock the secret to incredibly tender and flavourful pork belly with exquisitely crispy skin using the sous vide method. This technique ensures perfectly rendered fat and succulent meat throughout, creating a luxurious base for our dish. After its precise water bath, the pork belly is transformed with a high-heat finish, resulting in a gloriously crackling skin. A balanced maple-soy glaze, infused with garlic, adds a touch of sweetness and umami, making this a truly unforgettable dining experience. Ideal for special occasions, this recipe leverages sous vide precision for restaurant-quality results at home.
- Preparation time
- 25 min
- Cooking time
- 12 hrs
- Total time
- 12 hrs 25 min
- Servings
- 4
Instructions
Sous Vide Preparation
- 1Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Pat the pork belly very dry with paper towels.
- 2Season the pork belly liberally with salt and black pepper on all sides, paying extra attention to the skin.
- 3Place the seasoned pork belly into a vacuum sealable bag. If the roast is too large for one bag, cut it into smaller pieces.
- 4Vacuum seal the bag, ensuring all air is removed. Set your sous vide water bath to 68°C (155°F).
Sous Vide Cooking
- 1Submerge the sealed pork belly in the preheated water bath. Ensure it is fully submerged; use weights if necessary.
- 2Cook for 12-16 hours. The longer cooking time helps render more fat and achieve a softer texture. For optimal tenderness, aim for 14 hours.
- 3Once cooked, carefully remove the pork belly from the water bath and immediately transfer it to an ice bath for 15-20 minutes to chill completely. This helps firm up the fat and skin for easier crisping later.
- 4Remove the pork belly from the bag and pat it extremely dry with paper towels, especially the skin side. You can even leave it uncovered in the refrigerator for a few hours or overnight to further dry the skin.
Crisping the Skin and Glazing
- 1Preheat your oven to 230°C (450°F) or set your broiler to high. Alternatively, heat a heavy-bottomed, oven-safe pan (like cast iron) over high heat.
- 2If using an oven, place the pork belly skin-side up on a wire rack set over a baking sheet. Roast for 20-30 minutes, or until the skin is puffed, golden, and crispy. If broiling, watch carefully as it can burn quickly, typically taking 5-10 minutes.
- 3While the pork belly is crisping, combine maple syrup, soy sauce, and minced garlic in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, until slightly thickened. Set aside.
- 4Once the skin is crispy, remove the pork belly from the oven/broiler. Brush generously with the maple-soy glaze.
- 5Return the glazed pork belly to the oven or broiler for another 2-5 minutes, allowing the glaze to caramelize slightly (be careful not to burn the glaze). If using a pan, sear skin-side down for 5-10 minutes until crispy, then brush with glaze and cook for another minute.
- 6Let the pork belly rest for 5-10 minutes before slicing into thick pieces and serving.
Nutrition Information
- Calories
- 850 kcal
- Protein
- 50 g
- Fat
- 70 g
- Carbs
- 6 g
| Nutrient | Per serving |
|---|---|
| Calories | 850 kcal |
| Protein | 50 g |
| Fat | 70 g |
| Carbs | 6 g |
Tips
- Drying the skin thoroughly after the sous vide bath is crucial for achieving maximum crispiness. A blast of cold air in the fridge helps.
- When crisping the skin, monitor it closely. The transition from perfectly crispy to burnt can happen very quickly, especially under a broiler.
- Serve the crispy pork belly with fresh steamed greens, rice, or a light salad to balance the richness of the dish.