Skillet Sous Vide Pork Belly
- Yield 4 servings
- Cook 24 hours 10 minutes
- Total 32 hours 10 minutes
Skillet Sous Vide Pork Belly sits in the Pork section of Regbie. The card serves 4 servings. Plan on 32 hours 10 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ pounds pork belly
- 1 tablespoon lard or your fat of choice
Method
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 a hot burner 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. Leave for 1 additional minute on the non-fatty side. Plate with some veggies and roasted butternut squash!
