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2 lbs Whole Pork Belly

32 ounces Water

1/3 cup Salt

3 Tbsp Sugar

Combine water, salt and sugar over low heat until dissolved. Cool completely before submerging pork belly. Brine for 8 hours. Remove belly from brine and pat dry.

Seal in a vacuum seal bag and sous vide for 36 hours at 149 degrees Fahrenheit/ 65 degrees Celsius.

Remove from sous vide when 36 hours is up and transfer to an ice bath. Allow to fully cool before removing from the bag. Slice 1 centimeter thick, in the same style as bacon.

Glaze:

1/2 cup Shaoxing

1/2 cup Hoisin

2 Tbsp Tamari Soy

3 Tbsp Dark Brown Sugar

1 tsp Ginger

1/2 cup Pixian Paste

2 Tbsp Fermented Sweet Bean Paste

1 Tbsp Malt Vinegar

Blend together until smooth.

To Prepare:

1/4 head of cabbage, pulled into leaves

marinated sous vide pork belly

Preheat grill to medium-high heat. While grill heats, marinate pork belly strips in the glaze. When grill is heated lay marinated pork belly over flames. Add cabbage and cook until cabbage has just wilted. Remove cabbage and flip pork belly. Allow to cook for 2 more minutes, 5 minutes total.

Remove from grill, slice into 2 inch pieces and serve over wilted cabbage.

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