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Cory Walby- SOUS VIDE AND SMOKED PORK BELLY

Ingredients

4-5 lbs Pork Belly — Skin Removed

Sachet

1/8 tsp Fennel Seed

1/8 tsp Coriander Seed

3-4 small strips Ginger

3-4 small strips Orange Zest

1 Star Anise

2 Cardamom Pods - Cracked

1 Bay Leaf

2 Cloves

 

Let’s Begin!

  1. Start your Water Bath for 158f and create your Sachet or Spices. Place Pork Belly into a Vacuum bag, along with the Sachet and Vacuum Seal to medium / high draw, or using the water immersion technique. Let the belly stay in the bath for 24 hours.

  2. Once time has elapsed, remove the Pork Belly from the bag and dry off. Now, for the finish!

  3. Set your Smoker to 200f with some Maple Wood. Place into smoker and let roll for 2 hours! Once time is up, remove and slice up! Finish with salt and dig in!

  4. BUT, if you dont have a smoker… you could finish this a couple different ways. One could be to finish on the grill on a HIGH heat. Careful of the flare ups from the pork fat. Two could be under the broiler in the oven to crisp it up a bit. Three could be to slice it up thin and sear it hard and throw into tacos… lets touch on that one soon…

 

Enjoy!!

 

Credit - Cory Walby - Bokashi Steel Pro Team Chef

Instagram - @saturday_night_test_kitchen

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