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.

33743044_10156260603226544_4919521627500183552_n

 

 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.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s