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Sous Vide Pork Belly with Miso and Soy Glaze with Smart Probe

This delicious, tender pork belly is a great no-fuss dish that can be made ahead and enjoyed during the week. Finish under the broiler or on the grill for an extra charred look and added smokiness.

2

Servings

25 Mins

Prep Time

600 Mins

Cook Time

Prep

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Measure and Add the Water to the Cookware

Insert the probe into the clip attached to the side of the pot making sure it doesn't touch the bottom. Fill the pot right to the bottom of the probe bracket. Select Probe/ Sous Vide in Control Mode and set the temeprature to 185°F (85°C) and allow the water to preheatt completly.

  • Wateras needed
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Cooking Steps

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1. Prepare the Marinade

Measure and combine all the ingredients, then set aside.

  • Scallion Greens(thinly sliced)1
  • Soy Sauce3 Tbsps.
  • Rice Vinegar3 Tbsps.
  • Light Miso Paste3 Tbsps.
  • Honey2 Tbsps.
  • Sesame Oil2 Tbsps.
  • Garlic Powder1 Tbsp.
  • Ginger(peeled, grated)1 Tbsp.
  • Kosher Salt1 Tbsp.
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2. Reserve Some of the Marinade

Once the marinade is well mixed, reserve some of it for later.

  • Reserved Marinade3 Tbsps.
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3. Prepare the Pork Belly

Cut the pork belly to fit in a large zip-top bag. Score the top 1" (2.5cm) apart, then place it in the bag. Pour the large bowl of the marinade into the bag, then close it making sure to remove all the air and coat the belly with the liquid.

  • Pork Belly½ lb.
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4. Add the Pork Belly into the Water

Add the bag in the preheated water making sure the top of the bag is folded over the edge of the pot and the meat is fully submerged. Cook, the belly for 8 hours. If needed add more warm water to the pot.

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5. Remove the Pork Belly

Transfer the bag onto a clean towel and dry well, then pour belly and liquids into a bowl.

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6. Transfer and Glaze the Pork Belly

Place the pork belly on a sheet tray lined with aluminum foil, fat side up. Pour some of the reserved marinade over the top and transfer to a preheated broiler until the fat chars and crisps up, some popping noises are expected.

  • Reserved Marinade3 Tbsps.
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7. Serve as Desired

Remove from the broiler, onto a heat-proof surface and transfer to a cutting board. Cut into slices and sprinkle with the prepared garnishes.

  • Scallions(thinly sliced)2
  • Sesame Seeds(toasted)as needed
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