Get ready to tantalize your taste buds with this unique and succulent sous vide pork belly bites recipe. This dish combines the delicacy of pork belly with the flavors of soy sauce, sriracha, and a tangy glaze. Sous vide cooking method ensures the pork belly is cooked to tender perfection, while the glaze adds a hint of sweetness and a beautiful finish.
The main ingredient for this recipe, the pork belly, might not be readily available in your home. It is a boneless cut of fatty meat from the belly of a pig. You can find it in the meat section of most supermarkets or local butcher shops. Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. While soy sauce, ketchup, apple cider vinegar, and brown sugar are commonly found in households, you might want to check your pantry before you start.
Ingredients for Sous Vide Pork Belly Bites Recipe
Pork belly: This is the star of the show, delivering a tender and juicy bite. Garlic: Adds a savory depth to the marinade. Soy sauce: Gives the pork a salty, umami flavor. Sriracha: Brings a spicy kick. Ketchup: Forms the base of the glaze, contributing sweetness and tang. Brown sugar: Enhances the sweetness in the glaze. Apple cider vinegar: Balances out the sweetness with its acidic tang. Red pepper flakes: Adds heat to the glaze. Salt and Pepper: Season to enhance the overall flavors. Sesame seeds: For a bit of crunch and visual appeal.
One reader, Brien Fenton says:
The sous vide pork belly bites recipe is a game-changer! The pork belly turns out incredibly tender and flavorful. The glaze adds a perfect balance of sweet and tangy. It's a hit at every gathering, and I love how easy it is to make. Highly recommend trying this recipe!
Techniques Required for Sous Vide Pork Belly Bites Recipe
How to sous vide pork belly: This technique involves cooking the pork belly in a water bath at a precise temperature for an extended period, resulting in tender and flavorful meat.
How to make the glaze: This involves combining ketchup, brown sugar, apple cider vinegar, red pepper flakes, salt, and pepper to create a sweet and tangy glaze for the pork belly bites.
How to grill the pork belly bites: This involves preheating the grill, cooking the pork belly over direct heat, and brushing it with the glaze to achieve a crispy exterior and caramelized flavor.
How to serve the pork belly bites: This involves sprinkling the grilled pork belly bites with sesame seeds and serving them with toothpicks while warm for easy enjoyment.
How To Make Sous Vide Pork Belly Bites
These sous vide-cooked pork belly bites are palatable appetizers! It’s tenderly slow cooked, then grilled and brushed with a sweet-sour glaze.
Serves:
Ingredients
- 1lbpork belly
- 1garlic clove,sliced thin
- 1tbspsoy sauce
- 1tspSriracha
For Glaze:
- ⅓cupketchup
- ¼cupbrown sugar
- 2tbspapple cider vinegar
- pinchred pepper flakes
- pinchsalt and pepper
- sesame seeds,to garnish
Instructions
-
Fill a pot with water and place the immersion circulator inside.
-
Set the temperature to 158 degrees F for steak-like bites or 170 degrees F for tender bites, and let the water come up to temperature.
-
Add the pork belly to a freezer-safe gallon-sized plastic bag along with the slivered garlic, soy sauce, and sriracha.
-
Seal the bag with as little air as possible by using the water displacement method. Just slowly lower the bag with the pork belly into the water, letting the pressure of the water press the air out through the top of the bag.
-
Once the top of the bag reaches the water line and all the air has been pressed out, seal the bag. *
-
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. Make sure the pork belly is completely submerged.
-
Cook for 12 hours. Cover the pot with foil or plastic wrap to slow evaporation, and add more water if the water level becomes low.
-
When the cooking time ends, remove it from the water and turn off the circulator. This will take at least 1 hour in the fridge, though at this point the pork belly can also be refrigerated for up to 3 days before serving.
-
Remove the chilled pork belly from the bag and trim off any over-hanging fatty pieces and thin pieces to have a clean rectangle of pork belly that’s evenly thick.
-
Slice the belly into strips about ½-inch thick, and then into bite-sized pieces about 1½-inches long. Skewer the pork belly bites through the rind, going top to bottom.
-
Preheat a gas or charcoal grill to high heat, about 500 degrees F, or until one can hold a hand 1-inch over the grates for 1 to 2 seconds. Clean the grates of the grill very well and use tongs to rub them with an oil-soaked paper towel.
-
Mix the glaze together in a bowl.
-
Lay the pork belly bites on the grill over direct heat and brush with glaze. Close the grill lid and cook for 2 to 3 minutes on a gas grill, or 1 to 2 minutes on charcoal, or until crispy seared marks on the underside can be seen.
-
Flip, brush with more glaze, and grill another 2 to 3 minutes or 1 to 2 minutes on charcoal. 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. Enjoy!
Recipe Notes
The cooked pork belly should be cooled completely and the fat should be congealed in the bag for easier trimming.
*This can be done in the pot of water as it heats. (Just be careful if the water is already steaming.)
Nutrition
- Calories: 129.60kcal
- Fat: 12.03g
- Saturated Fat: 4.39g
- Monounsaturated Fat: 5.60g
- Polyunsaturated Fat: 1.29g
- Carbohydrates: 3.04g
- Fiber: 0.05g
- Sugar: 2.62g
- Protein: 2.25g
- Cholesterol: 16.33mg
- Sodium: 88.11mg
- Calcium: 4.29mg
- Potassium: 62.01mg
- Iron: 0.17mg
- Vitamin A: 1.75µg
- Vitamin C: 0.28mg
Crucial Technique Tip for Sous Vide Pork Belly Bites Recipe
When preparing the pork belly for sous vide, it's crucial to remove as much air as possible from the bag before sealing. This is because air can act as an insulator, preventing the heat from the water bath from evenly penetrating the meat. The water displacement method is a simple and effective way to achieve this. Simply slowly lower the bag into the water, allowing the pressure of the water to push the air out through the top of the bag. Once all the air has been expelled, seal the bag. This will ensure that your pork belly cooks evenly and achieves the desired texture.
Time-Saving Tips for Sous Vide Pork Belly Bites
Prep ahead: Marinate the pork belly the night before and store it in the refrigerator, so it's ready to be cooked the next day.
Efficient slicing: Use a sharp knife to slice the pork belly into bite-sized pieces quickly and evenly.
Multi-task: While the pork belly is cooking in the sous vide, prepare the glaze and set up the grill for later.
Quality ingredients: Use high-quality pork belly and fresh ingredients for the best flavor and results.
Proper storage: Store any leftover pork belly bites in an airtight container in the refrigerator for easy reheating and snacking.
Substitute Ingredients For Sous Vide Pork Belly Bites Recipe
pork belly - Substitute with beef short ribs: Beef short ribs can be used as a substitute for pork belly in a sous vide recipe, as they have a similar rich and fatty texture that can result in a delicious and tender bite.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce that offers a similar umami flavor and can be used in equal amounts in the recipe.
sriracha - Substitute with chili garlic sauce: Chili garlic sauce can be used as a substitute for sriracha to add a spicy kick and garlicky flavor to the dish.
ketchup - Substitute with tomato paste: Tomato paste can be used as a substitute for ketchup in the glaze, providing a more concentrated tomato flavor and thicker consistency.
brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for brown sugar, offering a similar sweetness with a hint of caramel flavor.
apple cider vinegar - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for apple cider vinegar to provide a slightly milder acidity in the glaze.
sesame seeds - Substitute with chopped peanuts: Chopped peanuts can be used as a substitute for sesame seeds to add a crunchy texture and nutty flavor to the dish.
Presenting Sous Vide Pork Belly Bites
- Elevate the plating: Arrange the pork belly bites in a visually appealing manner, ensuring each piece is positioned with precision and care.
- Incorporate color contrast: Introduce vibrant elements such as microgreens or edible flowers to add a pop of color against the rich tones of the pork belly bites.
- Utilize negative space: Embrace the concept of negative space on the plate to allow the pork belly bites to stand out as the focal point of the dish.
- Employ geometric shapes: Introduce geometric patterns or shapes using the glaze or garnishes to add a modern and artistic touch to the presentation.
- Highlight texture: Incorporate elements with varying textures, such as crunchy sesame seeds or a glossy glaze, to create an enticing visual and sensory experience.
Essential Tools for Making Sous Vide Pork Belly Bites
- Immersion circulator: An immersion circulator is a device used for sous vide cooking. It heats and circulates water to a precise temperature, ensuring even cooking throughout the food.
- Freezer-safe gallon-sized plastic bag: These bags are designed to withstand low temperatures, making them suitable for storing food in the freezer. They are commonly used for sous vide cooking to hold the ingredients and ensure they are properly sealed.
- Kitchen towel: A kitchen towel is used for various purposes in cooking, such as drying ingredients, handling hot cookware, and cleaning up spills. It is essential for maintaining a clean and organized cooking space.
- Gas or charcoal grill: A grill is used for cooking food over an open flame. Gas grills use propane or natural gas as a fuel source, while charcoal grills use charcoal briquettes. Both types of grills impart a distinct smoky flavor to the food.
- Tongs: Tongs are a versatile kitchen tool used for gripping and lifting food items. They are essential for grilling, sautéing, and serving various dishes.
- Bowl: A bowl is a basic kitchen utensil used for mixing, holding, and serving food. It comes in various sizes and materials, and is an essential tool for preparing and presenting dishes.
- Platter: A platter is a large, flat serving dish used for presenting and serving food. It is often used for showcasing grilled meats, appetizers, and other dishes at gatherings and events.
Storing and Freezing Sous Vide Pork Belly Bites
- Once the pork belly bites have cooled to room temperature, store them in an airtight container in the refrigerator for up to 4 days.
- To reheat, place the bites on a baking sheet and warm them in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through.
- For longer storage, freeze the cooled pork belly bites in a freezer-safe container or bag for up to 3 months.
- To reheat frozen bites, thaw them overnight in the refrigerator, then follow the reheating instructions above.
- Alternatively, you can reheat frozen bites directly from the freezer by placing them on a baking sheet and heating them in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through and crispy.
- To maintain the best texture and flavor, avoid microwaving the pork belly bites, as this can cause them to become tough and rubbery.
- If you have any leftover glaze, store it separately in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
How To Reheat Leftover Sous Vide Pork Belly Bites
The best way to reheat leftover sous vide pork belly bites is to use the sous vide machine again. Simply place the bites in a vacuum-sealed bag and cook them in the water bath at 140°F (60°C) for about 30 minutes or until they are heated through. This method ensures that the pork belly retains its original texture and moisture.
Another option is to reheat the pork belly bites in a skillet over medium heat. Add a small amount of oil or butter to the pan and cook the bites for 2-3 minutes on each side until they are crispy and heated through. Be careful not to overcrowd the pan, as this can cause the bites to steam rather than crisp up.
If you prefer a hands-off approach, you can reheat the pork belly bites in the oven. Preheat the oven to 350°F (175°C) and place the bites on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and slightly crispy on the outside.
For a quick and easy option, you can also reheat the pork belly bites in the microwave. Place them on a microwave-safe plate and heat them in 30-second intervals until they are heated through. Keep in mind that this method may cause the bites to lose some of their crispiness.
Regardless of the reheating method you choose, be sure to brush the pork belly bites with some of the leftover glaze before serving to add extra flavor and moisture. You can also sprinkle them with additional sesame seeds or chopped green onions for added texture and freshness.
Interesting Fact About Sous Vide Pork Belly Bites
Sous vide cooking involves sealing food in a plastic bag and cooking it in a water bath at a precise temperature. This method helps to retain the natural flavors and juices of the ingredients, resulting in tender and flavorful dishes.
Is Making Sous Vide Pork Belly Bites at Home Cost-Effective?
This sous vide pork belly bites recipe offers a high degree of cost-effectiveness. The primary ingredient, pork belly, is relatively affordable, and the remaining components are commonly found in most households. The cooking method, sous vide, ensures that the pork belly is cooked to perfection, minimizing waste and maximizing flavor. The glaze ingredients are also economical and readily available. Overall Verdict: 9/10. Approximate cost for a household of 4: $15-$20.
Is Sous Vide Pork Belly Healthy or Unhealthy?
This sous vide pork belly bites recipe is not particularly healthy due to several factors:
- Pork belly is a fatty cut of meat, high in saturated fat and calories
- The glaze contains a significant amount of sugar from the ketchup and brown sugar
- The cooking method (sous vide) does not allow for the rendering of excess fat
While the recipe does include some flavorful ingredients like garlic, soy sauce, and sriracha, these do not significantly contribute to the overall nutritional value of the dish.
To make this recipe healthier, consider the following modifications:
- Use a leaner cut of pork, such as pork loin or tenderloin, to reduce the overall fat content
- Reduce the amount of sugar in the glaze by using a sugar-free or reduced-sugar ketchup and decreasing the amount of brown sugar
- Incorporate more vegetables into the dish, such as serving the pork belly bites alongside a fresh salad or grilled vegetables
- After sous vide cooking, consider searing the pork belly bites in a hot skillet or on the grill to render some of the excess fat
- Reduce the portion size of the pork belly bites and serve them as part of a balanced meal with whole grains and vegetables
Editor's Opinion on This Sous Vide Pork Belly Recipe
The sous vide pork belly bites recipe is a delightful fusion of flavors and textures. The slow cooking method ensures a tender and succulent result, while the glaze adds a perfect balance of sweet, tangy, and spicy notes. The use of sriracha and garlic infuses the pork belly with a depth of flavor, and grilling the bites adds a delightful caramelized finish. The addition of sesame seeds provides a delightful crunch and nuttiness. This recipe is a wonderful showcase of culinary expertise, combining traditional techniques with modern flavors to create a truly memorable dish.
Enhance Your Sous Vide Pork Belly Bites Recipe with These Unique Side Dishes:
Similar Recipes to Sous Vide Pork Belly Bites
Recommended Main Courses and Desserts to Pair with Sous Vide Pork Belly Bites
Why trust this Sous Vide Pork Belly Bites Recipe:
This recipe for sous vide pork belly bites is a must-try for any pork belly enthusiast. The use of sous vide cooking ensures a perfectly tender and juicy result every time. The flavorful marinade, featuring garlic, soy sauce, and a touch of sriracha, infuses the pork with irresistible taste. The glaze, made with ketchup, brown sugar, and a hint of apple cider vinegar, adds a delightful sweet and tangy finish. With meticulous attention to detail and a mouthwatering combination of flavors, this recipe guarantees a memorable culinary experience.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Crackling Pork Belly Bites Recipe
Belly Pork & Pineapple Burritos Recipe
Richard Blais’s Pork Belly Recipe
Crisp Cider-Braised Pork Belly Recipe
Crispy Roast Pork Belly Recipe
Twice-cooked Pork Belly with Cider Sauce Recipe
Bourbon-Glazed Pork Belly Chunks Recipe
Sticky Pork Belly with Green Papaya Salad & Chilli Lime Dressing Recipe
Stephanie Izard’s Pork Belly Recipe
Chinese Roast Pork Recipe
Slow-roast Rolled Pork Belly Recipe
