Dining and Cooking
Query about pork belly
In Sous Vide

Query about pork belly


Hi team

I am having a get together, and want to make pork belly bites similar to those in the photo.

What is my best option for cooking the pork? I was thinking of cooking the whole pork belly (or manageable squares) and then slicing and cutting into bites before putting a sauce over them.

Does anybody have any reccs for time, temp, approach?

by lintuski

8 Comments

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  2. Dildorthemagnificent

    I wouldn’t sousvide this. I’d roast it in the oven like the recipe, or smoke it. Texture would be gross without taking the additional strep to sear.

  5. TotalD78

    I’d suggest an air fryer then glazing with sauce of choice to better cook and render some fat, and also to get it to a mouth friendly texture. 🤷

  7. dejus

    I like to do 165f for 12-16 hours and then chill. Then when I’m ready to serve, I cube it up and fry it on each side to give it a good sear and warm it through. Comes out amazing.