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  • Writer's pictureHoldMyGFBeer
    • Apr 19, 2020
    • 2 min read

Salty, Sticky Sous Vide Pork Belly (Gluten-free, soy-free, dairy-free, grain-free)

This little piggy went 'wee wee wee' all the way to my belly! Salty, sticky pork belly... crispy on the outside and melty on the inside. OMG! This is one of those dishes you just want to pick up with your fingers and get full-out messy!


Salty, Sticky Sous Vide Pork Belly (Gluten-free, soy-free, dairy-free, grain-free)

The pork belly cooks in a 155 degree F water bath for 24 hours to slowly render the fat resulting in the most tender pork belly morsels you've ever tasted. Baking it in the oven for a couple hours and then hitting it with the broiler heat crisps up the skin. And then there's that sticky, salty coating that develops as the Sazon mixes with the rendered fat.... sooooo good!


Salty, Sticky Sous Vide Pork Belly (Gluten-free, soy-free, dairy-free, grain-free)

Never tried sous vide cooking? Give it a shot! You don't need an expensive machine or tons of equipment... just a simple Sous Vide Cooker Immersion Circulator, a stock pot, and some large zip-top baggies.


Salty, Sticky Sous Vide Pork Belly (Gluten-free, soy-free, dairy-free, grain-free)

Don't you just want to grab a chunk??


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Salty, Sticky Sous Vide Pork Belly (Gluten-free, soy-free, dairy-free, grain-free)


INGREDIENTS:

  • 1 slab of pork belly, skin on (about 1.5 lbs)

  • 4 packets Goya Sazon seasoning (found in the ethnic aisle)

  • Salt and pepper to taste

  • Honey to drizzle (about 1 T)


DIRECTIONS:

  • Preheat immersion cooker to 155 degrees F.

  • Season the pork liberally with 2 Sazon packets, salt and pepper and vacuum seal in the bag.

  • Sous vide the pork for 24 hours and then move to an ice bath.

  • Preheat oven to 250 degrees F.

  • When the meat has cooled and set, cut it into cubes (about 1.5 to two inches)

  • Place the cubes skin side up onto a baking tray, cover with the remaining Sazon packets, and toss to coat.

  • Bake for 1-2 hours.

  • Remove from oven and drizzle lightly with honey.

  • Turn the oven to Broil.

  • Broil for just a couple of minutes until you see the skin getting crispy and puffy.

  • Enjoy! Caution: These will be HOT so don't just pop one in your mouth right out of the oven! ;)


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Keywords: pork belly, gluten-free pork, sous vide cooking


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