20 hr Sous Vide Pork Belly with Five Spice Rub on a Bed of Collards and Mashed Potatoes

This pork belly will melt in your mouth… not in your hand.  I am LOVING my new cooking device, the Sous Vide Supreme, it’s the coolest thing ever!

I made this pork belly for NYE and it was a hit! It’s super simple (if you have a Sous Vide device).

Prep: 15 min

Cook Time: 20-25 hrs

Serves: 8 Tapas sized portions

Ingredients:

• 1.5lbs whole pork belly sliced into 8 same sized portions
• 1 TBS Five Spice Powder
• 1/2 TBS Fresh ground pepper
• 1 tsp. Kosher Salt
• 1 tsp. Ground fennel
• Pam/butter for greasing skillet (not that you REALLY need it, but just for good measure incase your pan is too hot).

Instructions:

1. Heat Sous Vide device to 160 F
2. Mix herbs and seasonings together in a small bowl
3. Coat pork belly portions in rub throughly
4. Vacuum seal each portion separately
5. Immerse in Sous Vide that’s heated to 160F for 20-25 hrs
6. Take out and either sear the belly fat side down on a hot skillet to get a nice browned top or reserve in fridge until ready to fire and serve.
7. Serve on top a mound of collards or greens and mashed potatoes.

I made a nice tarragon cream sauce to garnish on the side of the plate. It went nicely with the pork and the fennel notes.

Enjoy and Cheers!

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