Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Crispy Pork Belly Buns

Name: Crispy Pork Belly Buns
Prep time: 15 min
Cook time: 488 min
Total time: 503 min
Ingredients: 0.67 cup of soy sauce; 0.33 cup of sherry vinegar; 2 Tbsp of sambal oelek; 1 (3-pound) of pork belly, cut into 3 (3- to 4-inch-wide) slabs; 0 of Buns, for serving (see note); 0 of Hoisin, for serving; 0 of Quick-pickled cucumbers, for serving

Emily Farris

August 26, 2021

For this pork belly recipe, you can sous vide the pork belly ahead of time then refrigerate it and sear when you’re ready to eat, or just go straight from the sous vide to the searing step. When it’s time to serve, you can make your own steamed buns using the recipe for Folded Mantou in the Anova Precision Oven app, but we like to order them from our local Chinese restaurant. Warm the buns by steaming them in the Anova Precision Oven at 155ºF (68.3ºC) for 10 minutes. (In a pinch, we also love serving these on King’s Hawaiian Rolls.)

Serves

Prep Time

00:15

Cook Time

08:08

5 (1)

525

Ingredients

⅔ cup

soy sauce

⅓ cup

sherry vinegar

2 Tbsp

sambal oelek

1 (3-pound)

pork belly, cut into 3 (3- to 4-inch-wide) slabs

Buns, for serving (see note)

Hoisin, for serving

Quick-pickled cucumbers, for serving

Steps

1. Preheat Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 165°F

Heat: Rear

2. Season Pork Belly

In a medium bowl, whisk together the soy sauce, sherry vinegar, and sambal oelek. Transfer to a large, high-quality freezer bag with the pork belly and remove as much air as possible before sealing.

3. Cook

Rack

Place the bag on a sheet pan, transfer to the oven, and cook until tender, 8 hours. At this point, you can either transfer the bag to the refrigerator until you’re ready to eat or move onto the next step.

Sous Vide Mode: On

Steam: 100%

Temp: 165°F

Heat: Rear

08:00 Timer

4. Adjust Oven for Searing

Rack

Sous Vide Mode: Off

Steam: 65%

Temp: 440°F

Heat: Rear, Top

5. Slice

While the oven heats, remove the pork belly from the bag and discard cooking liquid. Slice the pork belly about 1/2 inch thick and transfer to a sheet pan. You won’t be able to fit all of the pork belly on one tray; you’ll need to sear it in batches. (If you refrigerated the pork belly, wait 30 minutes for the pork to warm to room temperature before moving onto the next step.)

6. Sear

Rack

Working in batches, sear each tray of pork belly, flipping halfway through, until crisp, 8 minutes. Transfer to a platter and repeat with the remaining pork. Because the timer will stop when you open the door, just watch your own timer and take the pork out after 8 minutes total.

Sous Vide Mode: Off

Steam: 65%

Temp: 440°F

Heat: Rear, Top

00:08 Timer

7. Serve

Serve with buns (see note), hoisin, and quick-pickled cucumbers.