Pork belly cooked sous-vide

Name: Pork belly cooked sous-vide
Ingredients: Vacuum bag; Salt; 5-spices powder; pork belly

The pork belly gets an Asian touch from the 5-spice.

Ingredients

Vacuum bag

Salt

5-spices powder

pork belly

Sprinkle the pork belly with the spice mix and salt, vacuum seal and place in a warm water bath at 67°C. Cook for 17 hours.
Remove from the water bath and cool down by placing the pork belly in a container with cold water.
Once the pork belly is well cooled, you can easily slice it and then fry. Or fry the whole piece and then slice.