Sous Vide Sichuan Twice-Cooked Pork Belly

Name: Sous Vide Sichuan Twice-Cooked Pork Belly
Yield: Serves 4
Ingredients: 1 1½-pound skinless center-cut fresh, pork belly, about 1½ inches thick; ¼ cup, Asian broad bean chili paste; 1 teaspoon, vegetable oil; 2 , Cubanelle peppers, stemmed, seeded, and cut into 1-inch pieces; 2 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 10 , bird chile, finely ground (1 tablespoon); ¼ cup Shaoxing Chinese rice wine or, dry sherry; ¼ cup, water; 2 tablespoons, hoisin sauce; 2 teaspoons, fermented black beans, chopped coarse; 8 , scallions, white parts sliced thin, green parts cut into 1-inch pieces

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By Tim Chin

Main Courses

Pork

Make Ahead

Twice-cooked pork belly is the perfect indulgence—it's fatty, succulent, and full of flavor.

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES4

TIMESous vide: 8 to 9 hours; active cooking time: 1 hour 15 minutes

Sous Vide Temperature170°F/77°C

Sous Vide Sichuan Twice-Cooked Pork Belly

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

A Chinese dish from the Sichuan province, twice-cooked pork belly traditionally starts by first simmering a pork belly in water until it is just cooked through. Then it is chilled to firm it up, sliced into thin pieces, and finally crisped ...

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