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

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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). 🙂

Sous Vide Pork Belly

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.

Pork Belly

Enjoy and Cheers!

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