I really wanted to try a pork belly cooked Sous-Vide. I put the belly in at 142 and let it cook in the marinade for 40 hours. I had bigger plans to finish it on the grill and mop it with the rendered juices and marinade from the bag. I was lazy tonight and hungry when I got home so I decided to fry them up quick in the deep fryer and drizzle with honey, sriracha and lime juice.
Asian inspired Pork Belly
1.5-2 lb pork belly
1/4 cup of soy sauce
TBS Honey
1 TBS Mirin
1/4 tsp garlic powder
1 tsp sriracha
1/2 TBS chives, minced
Pinch of Salt
pinch of pepper
Sprinkle salt, pepper and garlic powder on pork belly.
Mix remaining ingredients in bowl
Put pork belly in vacuum bag and pour marinade over pork
vacuum seal
Cook at 142 for 40 hours.
Finish in a hot pan, grill or deep fryer
Drizzle with a bit more honey, sriracha and and squeeze some lime on top.
Seth
