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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