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Sous Vide Hoisin Pork Belly

Writer's picture: Dirk HoutveenDirk Houtveen

Sous vide Hoisin Pork Belly is a culinary dish that combines the technique of sous vide cooking with the flavors of Hoisin sauce and pork belly. "Sous vide" is a cooking method in which food is vacuum-sealed and slowly cooked in a water bath at a constant low temperature. Hoisin pork belly is a delicious dish consisting of pork belly marinated in hoisin sauce and other flavorful ingredients. Hoisin sauce, a popular sauce in Asian cuisine, adds a sweet and savory flavor to the meat. The marinade can also contain other seasonings such as soy sauce, garlic, ginger, and spices. The result is a juicy and flavorful piece of pork belly with a caramel-like glaze, perfectly balanced between sweet and savory.


For 4 persons / Preparation time +/- 24 hours


Ingredients:


- 700-900 grams of pork belly

- 120 ml hoisin sauce

- 60 ml soy sauce

- 30 ml rice vinegar

- 30 ml honey

- 2 cloves of garlic, finely chopped

- 1 tablespoon grated ginger

- 1 tablespoon sesame oil

- 1 teaspoon dried chillies

- Salt and pepper to taste


Preparation:


1. Preparing Sous Vide

- Preheat your sous vide precision cooker to the desired temperature for pork belly. A temperature of around 160°F works well for a tender, sliceable texture.

2. Preparing Pork Belly

- Cut the rind with straight lines. (+/- 2 centimeters from each other)

3. Make the Hoisin Marinade

- In a bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, finely chopped garlic, grated ginger, sesame oil, dried chillies, salt and pepper.

4. Marinate the Pork Belly

- Place the pork belly in a large resealable/vacuum bag.

- Pour the hoisin marinade over the pork belly, making sure it is well coated.

Close the bag and remove as much air as possible / or vacuum seal it.

5. Sous Vide Preparation:

- Submerge the sealed bag in the preheated sous vide water bath. Cook the pork belly for 24 hours. Longer cooking times will result in a more tender texture.

6. Finishing on the Grill or in the Oven

- Preheat your grill or oven to a high temperature.

- Remove the pork belly from the sous vide bag and pat it dry with kitchen paper.

- Grill or roast the pork belly for a few minutes on each side until it has a nice caramelized crust.

7. Serving:

- Cut the pork belly into portions.

- Garnish with chopped spring onions and sesame seeds (optional).

- Give it an autumnal touch and serve it with pumpkin cream.


Enjoy your meal ...




Matching Wine:


Salentein Portillo Dulce Sauvignon Blanc (No. 10)



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