Main ingredients 🥩
Pork belly with boneGarlicHerb spicesConfit oil
Striker Chef's Tender Pork Belly Confit
A crispy-skin, tender-interior pork belly dish that simply replicates the traditional French confit method of slow-cooking meat submerged in herb oil, using a zip-top bag.
🙋 Recommended for
- ⭐ Those who want to experience a chewy texture that is a level above regular pan-fried pork belly.
- ⭐ Those who want to try a clean and elegant confit cooking method at home, similar to high-end restaurants.
Ingredients needed 🛒2 servings
- 300-400g Pork belly with bone (2cm thick)
- Garlic, to taste
- Herb spices, to taste
- 50ml Confit oil
Recipe 🍳
- Place the bone-in pork belly, about 2cm thick, into a zip-top bag. Add garlic, herb spices, and 50ml of confit oil, enough to partially submerge the meat.
- Immerse the zip-top bag in water, pushing out as much air as possible before sealing to create a semi-vacuum state.
- Cook at a low temperature of 58 degrees Celsius (136 degrees Fahrenheit) for 2 hours using a sous vide machine.
- After cooking, remove the pork belly from the bag and carefully wipe off any moisture from the surface with paper towels.
- Heat a pan with a little oil over high heat. Sear the pork belly, turning every 30 seconds for a total of 2 minutes, until golden brown and crispy on both sides.
- Place pork belly, garlic, herbs, and 50ml oil in a zip-top bag.
- Use water pressure to remove air and seal.
- Cook for 2 hours in 58°C water.
- Remove and thoroughly pat the surface dry.
- Sear both sides until crispy in a heated pan to finish.
Cooking tips 💡
- The moisture and oil released from the pork within the zip-top bag will mix together. Wiping the surface thoroughly before pan-searing prevents excessive oil splattering.
- Since the interior is already perfectly cooked, no resting is required. Simply induce a quick Maillard reaction on the surface by searing.
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