I love having this pork belly on hand because it’s tender, succulent and delicious, but also so dang versatile. Think ramen, stir fries, twice cooked pork belly (am I breaking some foodie rules here? Maybe!)
Though it’s relatively simple to make, logistics get a little tricky when you’re doing an entire freaking pork belly (and really why wouldn’t you?). A food safe bucket + lid has helped tremendously here, as well as giant vacuum seal bags, plus big bowls, a big cutting board.. basically bigger everything 😀
If you haven’t tried this recipe, give it a shot. Unbelievably good.
https://www.seriouseats.com/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe
by HuskyToad
3 Comments
This pork chopped up over some short grain Japanese rice is so 👌
It’s a great recipe. For anyone trying it for the first time: you definitely want to do 10 hours, minimum, if you want that buttery, fall apart texture when you reheat the slices after chilling.
Who is kenji?