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Sous Vide Pork Belly Bites
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Prep Time:
11 minutes
Cook Time:
720 minutes
Total Time:
736 minutes
Irresistible Sous Vide Pork Belly Bites slow-cooked for 12 hours, finished on the grill for a perfect BBQ appetizer that's a must-have at your next party!
Ingredients:
  • For the pork belly:
  • 1 pound pork belly
  • 1 clove garlic, sliced thin
  • 1 tablespoon soy sauce
  • 1 teaspoon Sriracha
  • Sesame seeds, for garnish
  • For the glaze:
  • 1/3 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons apple cider vinegar
  • Pinch red pepper flakes
  • Pinch of salt and pepper
Instructions:
  • Heat Water: Fill a saucepan with water and submerge your immersion circulator. Set to 158°F for steak-like bites or 170°F for melt-in-your-mouth bites, and wait for the water to reach the desired temperature.
  • Combine all the ingredients in a gallon-sized plastic bag: pork belly, slivered garlic, soy sauce, and sriracha. Seal the bag by removing air slowly using the water-displacement method. Place the bag with the pork belly in water, press air out as bag submerges, and seal. Optionally, do this process in a heating pot of water. Set aside pork belly on a kitchen towel while water heats up.
  • Sous vide the pork belly: After reaching the desired temperature, immerse the sealed bag of pork belly ensuring it is fully submerged for even cooking. Let it cook for 12 hours. To prevent evaporation, cover the pot, and top up with water if needed. Once done, remove from the water and turn off the circulator.
  • Refrigerate the pork belly for at least an hour or up to three days until completely chilled. This will help congeal the fat in the bag for easier trimming later.
  • Prepare the pork belly: Take the chilled pork belly out of the bag and trim away any excess fat and thin sections to create a uniform rectangular piece of pork belly.
  • Cut the pork belly: Slice it into 1/2-inch strips, then chop into 1 1/2-inch pieces. Skewer the pork belly from top to bottom to grill the sides with the most surface area.
  • Preheat your grill to high heat (about 500°F) until it's sizzling hot. Give the grates a thorough cleaning, then lightly oil them using tongs and a paper towel. While the grill heats up, whip up your glaze in a bowl.
  • Prepare the glaze by mixing together ketchup, brown sugar, vinegar, red pepper flakes, salt, and pepper in a small bowl.
  • Grill the pork belly bites: Place the pork belly bites on the grill over direct heat, brush with glaze, and grill until crispy seared marks form, about 2 to 3 minutes on gas (or 1 to 2 minutes on charcoal). Flip, brush with more glaze, and grill for another 2 to 3 minutes (or 1 to 2 minutes on charcoal). Transfer to a platter and lightly brush with more glaze before serving.
  • **Enhanced Presentation:** Sprinkle the succulent pork belly bites with aromatic sesame seeds and present them alongside handy toothpicks while still warm.

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