Are You Calling That A Recipe For Sous Vide Pork Belly Bites?

Food is symbolic of love when words are inadequate. — Alan D. Wolfelt

Are you seriously calling that a recipe for sous vide pork belly bites? This is more like a vague list of ingredients with a hint of cooking instructions! If you want to create a real recipe, let me guide you through the process properly, with all the necessary details and steps that you seem to have overlooked.

Sous Vide Pork Belly Bites Recipe

Ingredients:

• 1 pound pork belly
• 1 clove garlic, sliced thin
• 1 tablespoon soy sauce
• 1 teaspoon Sriracha
• Sesame seeds, for garnish

For the glaze:

• 1/3 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• Pinch red pepper flakes
• Pinch of kosher salt and freshly ground black pepper

Instructions:

1. Fill a pot with water and place your immersion circulator inside. Set the temperature to 158°F for steak-like bites or 170°F for very tender, melt-in-your-mouth bites, and let the water come up to temperature.
2. Add pork belly to a freezer-safe gallon-sized plastic bag along with slivered garlic, soy sauce, and Sriracha. Seal the bag using the water-displacement method to remove as much air as possible.
3. Once the water has come to temperature, submerge the sealed bag of pork belly. Make sure the pork belly is completely submerged. Cook for 12 hours, ensuring the pork belly is completely cooked.
4. Chill the pork belly in the fridge for at least an hour, or refrigerate for up to three days before serving. The pork belly should be cooled completely, and the fat should be congealed in the bag for easier trimming.
5. Remove the chilled pork belly from the bag and trim off any overhanging fatty pieces and thin pieces so you have a clean rectangle of pork belly that’s evenly thick.
6. Slice the pork belly into strips about 1/2 inch thick, and then into bite-sized pieces about 1 1/2 inches long. Skewer the pork belly bites through the rind, going top to bottom, so the sides with the largest surface area will be in contact with the grill.
7. Preheat a gas or charcoal grill to high heat. Clean the grates of the grill very well and use tongs to rub them with an oil-soaked paper towel. Meanwhile, mix the glaze together in a bowl.
8. Lay the pork belly bites on the grill over direct heat and brush them with the glaze. Close the grill lid and cook for 2 to 3 minutes on a gas grill (1 to 2 minutes on charcoal), or until you see crispy seared marks on the underside. Flip, brush with more glaze, and grill for another 2 to 3 minutes (or 1 to 2 minutes on charcoal).
9. Remove the bites from the grill, sprinkle them with sesame seeds, and serve with toothpicks while warm.

Wine Pairing

These succulent and flavorful pork belly bites pair beautifully with a medium-bodied Pinot Noir, such as the 2018 Cloudline Willamette Valley Pinot Noir. The wine’s bright acidity and cherry notes complement the richness of the pork belly, creating a delightful culinary experience.

That’s a proper recipe for sous vide pork belly bites. If you have any questions or need further assistance, feel free to ask. And do pay more attention next time!

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