Asian, gluten free, soups

Sous vide pork belly

Today I have for you a pork belly recipe that can go in ramen, rice bowls or anything else you would like, this recipe uses the Anova  cooker.



 Equipment– Anova cooker Anova

Cooking method


  1. Place 1/4 cup soy sauce, 1TBSP miso paste, 1 tsp sriracha, 3 green onions, and 1 tsp rice vinegar, and 1 clove garlic in a blender until fully blended to create a marinade.
  2. Seal 2 lb pork belly in a sous vide bag with marinade, cook in water bath at 145F for 24 hours.
  3. Remove pork belly from bag, dry with paper towels.
  4. Score top fat or skin on pork belly and place on rack in hot 400F oven until browned, about 30 min.
  5. Chill thoroughly.
To use in the ramen, thinly slice pork, heat at 250 for 10 minutes, add to ramen bowl.  Slicing the pork belly before chilling makes it fall apart.



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