Craving the ultimate luxury of braised pork belly but want the crispy skin? Use your sous vide on a section of the pork belly, and then finish it under the broiler.
Chairman’s Reserve® Pork belly (about 4 pounds)
¼ cup sherry
3 tablespoons black vinegar
1 tablespoon salt
1 tablespoon sugar
1 teaspoon white pepper
¼ cup five-spice
- Score fatty side in crosshatch pattern and rub with seasonings.
- In a cast-iron skillet, sear fatty side for roughly 3 minutes.
- Let cool and seal in bag with remaining ingredients.
- Sous vide at 165°F for 12 hours and finish under the broiler.