Pork Belly Sous Vide

By: me2earth
Adapted from a simple Chef Steps recipe—succulent and tender melt in your mouth pork belly medallions combine with many side dishes for a memorable dinner.

Ingredients

2 Servings
2 pounds Pork Belly
4 cloves Garlic
1 teaspoon each Fresh rosemary, fresh thyme
4 tablespoons Olive oil
2 cups Dry white wine
2 teaspoons Sea Salt
2 teaspoons Freshly ground pepper
2 tablespoons Avocado oil
The preparation will be sous vide, beginning the day before (or first thing in the morning). A sous vide circulator (I use the Chef Steps Joule) and heavy duty vacuum bags (or double ziplock bags if you prefer) are required to complete this technique. For a succulent, fall-off-the-bone, braiselike texture, heat cooking water to 176 °F / 80 °C. Set the circulator for 7 hours once the set temp is reached. [NOTE: if a more steak like belly is desired, heat cooking water to 154 °F / 68 °C. but plan for 24 hours cooking time] 1. Place the pork belly (divide as needed to fit your bags), along with the aromatics, olive oil, salt, pepper, wine and a spoon (to make sure the bag doesn't float) into the bag and vacuum seal. Place the bag(s) into the water bath. Optionally cover the bath with clear wrap to keep the heat in (saves energy). If using zip locks, lower them into the water while letting the air escape from the top. Drape the opening unsealed over the edge of the pan and clip in place with alligator clips. Now walk away and let the circulator do its thing. 2. Heat the avocado oil in a sauté pan over high heat. Remove the belly from the bag, reserving the liquids. 3. Pat the belly dry with paper towel. Salt the fat side to taste. Gently place in the heated oil to sear the fat to form a crust. Remove from heat and set aside in warming oven set to 100°F with serving plates. Allow the pan to just below high, reserving the drippings. 4. Add a little of the white wine to the pan to deglaze, and then add the reserved drippings from the sous vide bag(s), bringing to a boil. Simmer until reduced by at least half. Brush the finished glaze over the belly. 5. Slice the belly into medallions about ?? thick, spread a smear of glaze on the plates and fan out the medallions on top. Plate with selected side dishes. Garnish with a sprig of thyme.