Sous Vide Pork Belly
Ingredients
The pork belly
The fat
-
1
tablespoon
lard or your favorite fat
Instructions
- Brine the pork belly overnight.
- The next morning, remove the pork belly from the brine, dry it, and vacuum seal it.
- Cook the pork belly in the Sous Vide Supreme set at 160°F for 24 hours.
- If not serving immediately, store the pork belly in an ice bath in the fridge.
- When ready to serve, heat a cast iron skillet to medium high and add 1 tablespoon of lard.
- Remove the pork belly from the bag, dry it, and score the fatty side.
- Brown the fat side for 4-5 minutes undisturbed, then flip and cook for 1 additional minute on the non-fatty side.
- Serve with veggies and roasted butternut squash.
Nutrition Facts (estimated)
Servings
4
Calories
914
Total fat
94g
Total carbohydrates
0g
Total protein
16g
Sodium
0mg
Cholesterol
0mg
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