Szechuan Pork Belly Bites

Still along the theme of 'Party Food Made Easy', here I've made Szechuan and Sea Salt Pork Belly Bites with a BBQ glaze, fantastic for all those Christmas and New Year parties!

Pork is the best meat to sous vide, as is beef. After spending 8 hours in the water oven the meat melts in your mouth and is so delicious!

Sous Vide Pork Belly

When cooking in a water oven food to be cooked is first sealed in a special pouch and sealed with the vacuum sealer that's included in the SousVide Supreme Promo pack.

You can read in more detail about The SousVide Supreme.

How to Cook Sous vide Pork Belly

Fill the SousVide Supreme with hot water and set the temperature to 85C or 185F

Pop the diced pork belly into a large 1 gallon-sized special cooking pouches and spoon in the honey.

Don't be tempted to add more as you could ruin your vacuum sealer - remember you don't want to draw honey up and into the vacuum part.

Add a good pinch of white pepper and give it a squish around to coat the pork well. Add the clementine peel and the star anise.

Seal the pouch using your SousVide Supreme Vacuum Sealer.

Pop the sealed pouch into the water bath taking care that it is fully submerged and leave for 8 hours and no longer than 10.

When you're ready to serve - preheat your conventional oven to 200C/400F or Gas 6

Take care when removing and opening the sealed pouch as the steam will be hot.

Cut open the bag and discard the liquid. Drain and pat dry the pork belly pieces. Mix the ground Szechuan peppercorns with sea salt.

Dip the fatty side only of each piece of pork into the peppercorn and salt mixture.

Pop onto the foil tray and glaze with your chosen BBQ sauce and pop into the preheated oven for just 5 minutes - remember the pork is already hot and cooked through.

Insert a cocktail stick into each one and serve immediately. Now go and enjoy that party!

sous vide pork belly, temperature, recipe

Christmas, new year, party, entertaining

English

Yield: 18-20

Author: Jan Bennett

Sous Vide Szechuan Pork Belly Bites with a BBQ Glaze

Sous Vide Szechuan and Sea Salt Pork Belly Bites with a BBQ glaze, fantastic for all those Christmas and New Year parties!

Prep time: 10 MinCook time: 8 H & 5 MTotal time: 8 H & 15 M

Ingredients

• 550g pork belly strips (rind removed and fat left on) cut into 1-inch chunks
• 1 tablespoon of runny honey
• a pinch of ground white pepper
• 1 Clementine - peel only
• 1 star anise

To finish you will need

• a disposable foil tray
• cocktail sticks
• 2 tablespoons of Szechuan peppercorns - ground with a pestle and mortar
• a good pinch of sea salt
• Your favourite ready-made BBQ sauce - I like Jack Daniels Original

Instructions

Fill the SousVide Supreme with hot water and set the temperature to 85.C or 185F

1. Pop the diced pork belly into a large 1 gallon-sized special cooking pouches and spoon in the honey.
2. Don't be tempted to add more as you could ruin your vacuum sealer - remember you don't want to draw honey up into the vacuum part.
3. Add a good pinch of white pepper and give it a squish around to coat the pork well.
4. Now add the clementine peel and the star anise.
5. Seal the pouch using your vacuum sealer.
6. Pop the sealed pouch into the water bath taking care that it is fully submerged and leave for 8 hours.

When you

1. Take care when removing and opening the sealed pouch as the steam will be hot.
2. Cut open the bag and discard the liquid. Drain and pat dry the pork belly pieces.
3. Mix the ground Szechuan peppercorns with the sea salt.
4. Dip the fatty side only of each piece of pork into the peppercorn and salt mixture.
5. Pop onto the foil tray and glaze with your chosen BBQ sauce and pop into the preheated oven for just 5 minutes - remember the pork is already hot and cooked through.
6. Insert a cocktail stick into each one and serve immediately. Now go and enjoy that party!

Did you make this recipe?

Tag @aglugofoil on instagram and hashtag it #aglugofoil