Ingredients

1 ¾ lb boneless pork belly, cut into 2.5 in strips

red pepper flakes

cilantro

for the sauce

2 tbsp ginger paste

½ c soy sauce

1 tbsp avocado oil

3 tbsp sriracha

½ c honey

Tools

sous vide

resealable food storage bag

vacuum sealer

bowl

whisk

skillet

Directions

Step 1

Fill sous vide with the directed amount of water & the following settings: temperature to 165°F & time to 12 hours.

sous vide

Step 2

Prepare sauce. Place pork belly into a resealable food storage bag. Pour the sauce over the pork belly until covered. Seal bag. Once sous vide is preheated, fully submerge the bag. Allow pork to cook. Once cooked, remove the pork from the sous vide & allow to rest in the bag for 15 minutes.

1 ¾ lb boneless pork belly, cut into 2.5 in strips

resealable food storage bag

vacuum sealer

Step 3

Remove the pork from the bag; reserve liquid. Pat the pork dry. Heat a skillet over medium-high heat. Add oil to the pan. Sear the pork belly on all sides until browned & crispy; 1-2 minutes per side. Remove pork from the skillet & set aside.

1 tbsp avocado oil

skillet

Step 4

Add cooking liquid to the skillet & cook until reduced by half. Drizzle the glaze over the pork. Garnish with cilantro & red pepper flakes, if desired.