Gastronomixs

Pork belly cooked sous vide with Asian marinade

By vacuum-pulling the pork belly with the marinade, the flavours of the marinade infuse the meat completely.

Makes 3kg.

Pork belly cooked sous vide with Asian marinade

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

3

kg

pork belly, without the rind.

100

g

hoisin sauce

100

g

sesame paste

100

g

black bean sauce

200

ml

soya sauce

250

g

sugar

50

g

five-spice mix (ground)

Preparation method

  • Preheat the sous vide bath to exactly 68°C.
  • Mix together all the ingredients for the marinade.
  • Rub this marinade generously into the pork belly.
  • Pull vacuum in a vacuum sealer bag large enough to hold the meat and cook sous vide for 24 hours at 68°C.
  • Cool down to 4°C as quickly as possible. 
  • Remove the pork belly from the bag and place on an oven tray. 
  • Caramelise the pork belly in the oven for ten minutes at 150°C.

Serving suggestions

  • As a component in a salad with glass noodles, sesame, soya sauce, and lime.
  • As a component in a composition with shellfish, such as a king prawn tartare.
  • As a component in a composition with red cabbage, rice and ginger.

Previous page