These Sous Vide Pork Belly Bites are totally irresistible!
You NEED these at your next party.
This post is brought to you in partnership with Joule: Sous Vide byChefSteps.
Nick Evans
Cooking pork belly is something that can seem intimidating for the average home cook.
Sous Vide, Then Grill!
Pork Belly Cooking Temperature
Pork belly can be cooked sous vide at a range of cooking temperatures.
Nick Evans
If you want a more firm, steak-like texture to the pork belly, cook it at 158F.
Theres no hard and fast rule here, though!
You want a rough rectangle of evenly thick pork belly.
Nick Evans
One other note on trimming,which relates to the rind (or skin) on the pork belly.
I always leave this on my pork belly.
It helps hold the bites together and also gets crispy during grilling!
Its like a littlechicharronon top of your pork belly bite.
If you are using charcoal, 1 to 2 minutes per side over direct heat will do the trick.
New to Sous Vide Cooking?
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you’re free to do this in the pot of water as it heats.
(Just be careful if the water is already steaming!)
Set the pork belly aside on a kitchen towel until the water has finished heating.
Once the water has come to temperature, submerge the sealed bag of pork belly.
double-check the pork belly is completely submerged so the food cooks evenly
Cook for 12 hours.
When cooking time ends, remove from the water and turn off the circulator.
It should be cooled completely and the fat should be congealed in the bag for easier trimming.
Slice belly into strips about 1/2 inch thick, and then into bite-sized pieces about 1 1/2 inches long.
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 glaze together in a bowl.
Lay the pork belly bites on the grill over direct heat and brush with glaze.
Remove from the grill to a platter and brush lightly with more glaze.
Sprinkle the pork belly bites with sesame seeds and serve with toothpicks while warm.
