Sous Vide Pork Belly

Step 1

Heat a sous vide water bath to 168F degrees.

Step 2

Add all the ingredients, except the pork belly, to a bowl and stir to combine.

Step 3

Place the liquid mixture and pork belly in a vacuum seal bag and seal. (You'll need to use the moist setting on the vacuum sealer. You can also use the water displacement method).

Step 4

Cook for 10 hours in the water bath.

Step 5

Remove from water bath and open the bag. Pour the liquid into a saucepan and bring to a simmer for 3-5 minutes.

Step 6

Heat a skillet over medium-high heat and brown the pork belly on both sides. (You may need to turn the heat down to prevent burning as the honey may burn).

Step 7

Remove and serve with rice drizzled with the simmered bag sauce. You can also slice it and serve with ramen.