Sous Vide Pork Belly
Thanks to my SousVide Supreme, sous viding my pork belly wasn’t a disaster and I didn’t have to order takeout as a back up. In fact, it turned out pretty yummy!
- 1½ pounds pork belly
- 1 tablespoon lard or your fat of choice
Brine your pork belly overnight. The next morning, remove the pork bellies from the brine, dry them, and vacuum seal them.
Dunk the pork bellies in the SousVide Supreme set at 160°F and let them cook for 24 hours. If you're not serving the meat right away, store the bellies in an ice bath in the fridge until you're ready to sear them off.
When you're ready to serve the meat, heat your cast iron skillet to medium high heat with 1 tablespoon of lard. Take the meat out of the bag and dry. Score the fatty side of the pork belly with a knife.
Brown the fat side for 4-5 minutes undisturbed and flip it over. Cook for 1 additional minute on the non-fatty side. Serve with some veggies and roasted butternut squash!
Calories: 914kcal | Protein: 16g | Fat: 94g